SALMON WITH WILTED CABBAGE AND MUSHROOM VINAIGRETTE

SALMON WITH WILTED CABBAGE AND MUSHROOM VINAIGRETTE image

Yield 4

Number Of Ingredients 8

3 tablespoons plus 1/2 cup olive oil
4 ounces oyster mushrooms, sliced if large
1/3 cup dry white wine
1/4 cup white wine vinegar
1 red bell pepper, thinly sliced
1/2 onion, thinly sliced
7 cups thinly sliced green cabbage
4 4-ounce salmon fillets

Steps:

Heat 1 tablespoon oil in heavy large skillet over high heat. Add mushrooms; saute until golden, about 4 minutes. Add wine and bring to boil, scraping up any browned bits. Transfer mushroom mixture to large bowl. Mix in 1/2 cup oil and vinegar. Season with salt and pepper. Heat remaining 2 tablespoons oil in heavy large saucepan over medium-high heat. Add bell pepper and onion; saute until tender, about 6 minutes. Add cabbage; toss until just wilted, about 2 minutes. Season with salt and pepper. Prepare barbecue (medium-high heat). Sprinkle salmon with salt and pepper. Grill until cooked through, about 3 minutes per side. Divide cabbage mixture among plates. Top with salmon. Spoon mushroom vinaigrette around; serve.