Vinagrette:
 | 2 oz oyster or button mushrooms |
| 5 oz olive oil |
| 8 oz white wine |
| 2 oz white wine vinegar |
Salmon
| 3/4 lb filet of salmon, skin on and cut into 4 pieces |
Cabbage
| 1/2 savoy cabbage, shredded |
| 1/4 onion, sliced |
| 1 red pepper, sliced |
| 1 plum tomato, skinned and diced |
| 4 sprigs of dill |
| Sea salt & pepper to taste |
Prepares 4 servings
Prep time: Unknown
Cook time: Unknown
Mushroom Vinagrette
| Warm half of the olive oil with the white wine and vinegar. |
| Season as desired with salt and pepper, & remove from the heat. |
| Add the mushrooms to the mixture and allow to cool. |
Salmon
| Brush the filets with olive oil , season and place skin side up under a hot grill for about 3 minutes. |
Cabbage
| Fry the onion and pepper until soft, season and increase the heat. |
| Add the cabbage until cooked, but still crispy. |
Finish
| Place the cabbage mixture in the center of the dish. |
| Top with salmon, surrounded with diced tomato and mushroom vinaigrette. |
| Garnish with dill. |