Middle Eastern planked salmon

• water for soaking

Pomegranate and parsley topping

• 50 g red wine vinegar
• 2 tbsp caster sugar
• 2 tsp salt
• 100 g water
• ½ red onion cut into thin slices
• 5 sprigs fresh flat-leaf parsley roughly chopped
• ½ pomegranate arils only

Preserved lemon dressing

• 1 piece preserved lemon
• 170 g natural yoghurt
• 2 tbsp olive oil
• 2 tbsp water
• ground black pepper to season
• 1 tsp caraway seeds

Salmon and potatoes

• 800 - 900 g fresh boneless salmon fillet
• 2 - 3 tsp za'atar plus extra to season (see Tips)
• olive oil for drizzling
• 800 g water
• 8 - 12 new baby potatoes
• 50 g slivered almonds toasted