Ingredients:
1 3/4 ounces button mushrooms
5 fluid ounces olive oil
1 glass white wine
3 1/2 tablespoons white wine vinegar
12 ounces salmon fillets, skin on and cut into 4 pieces
1/2 cabbage, shredded
1/4 onions, sliced
1 red peppers, sliced
1 plum tomatoes, skinned and diced
sea salt, to taste
black pepper, to taste
4 sprigs dill, to garnish
Directions:
—-Forthe mushroom vinaigrette—-.
Warm half the olive oil with the white wine and vinegar, season and remove from heat.
Place the mushrooms in the mixture, and allow to cool.
—-Forthe salmon—-.
Brush the fillets with olive oil, season and place skin side up under a hot grill/broiler for about 3 minutes.
—-Tofinish the dish—-.
Fry the onion and pepper until soft, and then season and increase the heat.
Add the cabbage until cooked- but still crispy.
Place the cabbage mixture in the centre of the serving dish.
Top with the salmon, surround with diced tomato and mushroom vinaigrette.
Garnish with dill.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.