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.

For the Vinaigrette, #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.  For the Salmon, #Brush the filets with olive oil , season and place skin side up under a hot grill for about 3 minutes.  For the Cabbage, #Fry the onion and pepper until soft, season and increase the heat.  #Add the cabbage until cooked, but still crispy.  To Finish, #Place the cabbage mixture in the center of the dish.  #Top with salmon, surrounded with diced tomato and mushroom vinaigrette.  #Garnish with dill.