Scottish Salmon resting on savoy cabbage with a mushroom vinaigrette
Scottish Recipe Ingredients:
- 50g oyster or button mushrooms
- 150ml olive oil
- 1 glass white wine
- 50ml white wine vinegar
- 350g fillet of salmon, skin on and cut into 4 pieces
- 0.5 celtic (savoy) cabbage, shredded
- Quarter onion, sliced
- 1 red pepper, sliced
- 1 plum tomato, skinned and diced
- 4 sprigs dill
- Sea salt, to taste
- Black pepper, to taste
Scottish Recipe Instructions:
For the mushroom vinaigrette
Warm half the olive oil with the white wine and vinegar, season and remove from heat. Place the mushrooms in the mixture. Allow to cool.
For the salmon
Brush the fillets with olive oil, season and place skin side up under a hot grill for about 3 minutes.
To finish the dish
Fry the onion and pepper until soft, season and increase the heat. Add the cabbage until cooked - but still crispy. Place the cabbage mixture in the centre of the dish. Top with the salmon, surround with diced tomato and mushroom vinaigrette. Use the dill to garnish.
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