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1
Whisk dressing ingredients in a bowl for about 1 minute, until dressing thickens and is well combined.
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2
Preheat a frying pan on medium-high heat, making sure it gets nice and hot. Add about 1 tablespoon olive oil, then add potatoes. Fry for about 10 minutes until cooked and golden brown, tossing and stirring occasionally. When potatoes are done, season with salt and pepper, turn heat off and transfer onto paper towels to drain. Do not discard the pan.
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3
Meanwhile, put eggs in a pot and add enough cold water to cover. Bring water to a boil and as soon as water is boiling, turn heat down low to a gentle simmer. Simmer eggs for another 7 minutes. While eggs are cooking, put ice in a bowl and fill with water. Use a slotted spoon to gently transfer eggs to the ice cold water and leave for 1-2 minutes, then drain. Crack eggs then carefully peel. It helps to peel them under some running water.
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4
Put artichokes, cherry tomatoes, black olives, lettuce leaves, chopped anchovy, parsley, capers and sliced shallots in a bowl.
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5
Make a couple of incisions in the salmon skin. Season salmon both sides with salt and pepper. Preheat frying pan again on high heat, ensuring it is nice and hot. Add the rest of your olive oil and then gently place the salmon in the pan skin-side down. Fry for 4 minutes, then use a fish spatula to carefully flip the salmon. Fry for another 1-2 minutes on the other side. Transfer salmon to a plate or board.
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6
Carefully remove the skin away from the salmon (I like to use a small knife for this). Get the pan back on the heat, then add salmon skin back to the pan on the other side that isn't crispy. Fry for about 30-60 seconds, then transfer onto kitchen paper to drain.
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7
Add some of your dressing to the salad mixture (you can keep the rest in the fridge), then mix together with clean hands. Serve salmon in the middle of a plate with the crispy skin. Add some of the salad mixture on the side. Garnish with crispy potatoes and eggs. Enjoy!
