Step 1

Preheat the grill to medium.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Serve as is, or with an additional glug of balsamic vinegar and more fresh basil.