SCOTTISH SALMON ON CABBAGE WITH MUSHROOM VINAIGRETTE
This elegant recipe is by Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street, Edinburgh.
Provided by Millereg
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- ----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.
Nutrition Facts : Calories 470.1, Fat 37, SaturatedFat 5.2, Cholesterol 43.8, Sodium 81.7, Carbohydrate 10.8, Fiber 3.6, Sugar 6.6, Protein 19.4
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