Method

• 1.
  Preheat the grill to medium.
• 2.
  In a large bowl, toss the potatoes with 1 tbs olive oil, 1/2 tsp oregano and a generous pinch of salt and pepper.
• 3.
  Tear off 8 large pieces of foil (about 30cm), double them up, and add one-quarter of the potato mixture to each. Wrap the foil over the potatoes, pinching the foil to seal.
• 4.
  Place the foil parcels on the grill and cook for 20-30 minutes, or until the potatoes are soft and can be pierced easily with a fork.
• 5.
  Meanwhile, combine 2 tsp olive oil, 2 tsp balsamic vinegar, 1/2 tsp oregano and 1/2 teaspoon salt in a bowl. Add the salmon and turn to coat both sides of the fish.

• 6.
  Carefully remove each foil packet from the grill, and when cool enough to handle, open and top the potatoes with the salmon. Add the tomatoes, capers and basil.
• 7.
  Reseal the foil parcels, not too tight as heat needs to circulate, and return to the grill for about 10-15 minutes, or until the salmon is cooked.
• 8.
  Serve as is, or with an additional glug of balsamic vinegar and more fresh basil.