Wash the salmon and dab dry. Cut into 8-10 pieces and put them in a bowl. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Peel garlic and chop finely. Mix lime zest and juice, chillies, 4 tbsp. olive oil, 1 tbsp. sea salt and half of the garlic. Spread the marinade over the fish. Cover and chill for at least 1 hour
Wash the potatoes thoroughly and cook in boiling water for about 15 minutes. Drain, rinse with cold water and let cool. Wash the chives, dab dry and cut into small rolls, except for a little garnish. Put something aside for sprinkling. Wash, clean and coarsely grate the cucumber. Squeeze the grater well. Mix with remaining garlic, chives, mayonnaise and yoghurt. Season to taste with salt and pepper
Wash the parsley, shake dry. Pluck off leaves and chop finely. Mix with 6 tbsp. oil, 1 tbsp. salt and lemon peel. Cut potatoes in half and spread on 2-3 grill trays. Remove salmon from the marinade and pat dry. Cook the potatoes and salmon on the hot grill in portions, turning. Sprinkle potatoes with the herb marinade shortly before the end of cooking. Serve the salmon and potatoes with the chive mayonnaise. Garnish with lime slices and set aside chives
Waiting time approx. 30 minutes