Scottish Salmon with Mushroom Vinaigrette Recipe
Ingredients:
- 4 salmon fillets (about 4-6 ounces each)
- 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
How to cook Scottish Salmon with Mushroom Vinaigrette:
- 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). 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 and serve.
Note:
The Scottish Salmon with Mushroom Vinaigrette recipe very easy to prepare and so good!
This recipe for Scottish Salmon with Mushroom Vinaigrette serves/makes: 4
The Scottish Salmon with Mushroom Vinaigrette recipe is adopted from The Traditional Scottish Cookery by Theodora Fitzgibbon 1995.Main Ingredient: Salmon
Preparation Method: Barbecue
Cuisine: British