Grilled Scottish Salmon on Sautéed Cabbage with Savory Mushroom Vinaigrette
Experience the flavors of Scotland with this exquisite dish that showcases perfectly grilled salmon served atop a vibrant sauté of shredded cabbage, onions, and red peppers. The mushroom vinaigrette adds a rich, earthy depth to the dish, bringing everything together in a harmonious blend of texture and flavor. This elegant creation, inspired by renowned chef Jeff Bland of the Balmoral Hotel in Edinburgh, is perfect for impressing guests or indulging in a special dinner at home.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Button mushrooms
1 3/4 ounces (sliced)
Olive oil
5 fluid ounces (divided)
White wine
1 glass (for the vinaigrette)
White wine vinegar
3 1/2 tablespoons (for the vinaigrette)
Salmon fillets
12 ounces (skin on, cut into 4 pieces)
Cabbage
1/2 (shredded)
Onion
1/4 (sliced)
Red pepper
1 (sliced)
Plum tomato
1 (skinned and diced)
Sea salt
to taste
Black pepper
to taste
Dill
4 sprigs (for garnish)
Instructions
1
For the mushroom vinaigrette, begin by warming half of the olive oil in a saucepan over low heat. Once warmed, add the white wine and white wine vinegar, stirring to combine. Season with sea salt and black pepper to taste, then remove from heat.
2
Add the button mushrooms to the vinaigrette mixture and let the flavors meld as the mixture cools down.
3
Preheat your grill or broiler; while it's heating, brush the salmon fillets generously with olive oil and season with sea salt and black pepper on both sides. Place the fillets skin side up on the hot grill/broiler and cook for about 3 minutes or until the fish is just cooked through with a nice char.
4
In a skillet, heat the remaining olive oil over medium heat. Add the sliced onion and red pepper; sauté until softened. Increase the heat slightly and add the shredded cabbage. Cook, stirring frequently, until the cabbage is tender yet still retains a crisp texture.
5
To plate the dish, create a generous bed of the sautéed cabbage mixture in the center of each serving dish. Gently place the grilled salmon on top, then surround the salmon with diced plum tomato.
6
Drizzle the mushroom vinaigrette over the entire dish and garnish with fresh dill sprigs before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is Scottish salmon fillets, specifically 12 ounces cut into 4 pieces.
Who inspired this Salmon recipe?
This recipe was inspired by renowned chef Jeff Bland of the Balmoral Hotel in Edinburgh.
What type of mushrooms are used for the vinaigrette?
The recipe calls for 1 3/4 ounces of sliced button mushrooms.
How long should the salmon be grilled?
The salmon should be grilled for about 3 minutes or until just cooked through with a nice char.
What are the components of the cabbage sauté?
The sauté consists of half a shredded cabbage, 1/4 of a sliced onion, and one sliced red pepper.
What ingredients are needed for the mushroom vinaigrette?
The vinaigrette requires olive oil, white wine, white wine vinegar, sea salt, black pepper, and button mushrooms.
Should the salmon fillets have skin?
Yes, the recipe specifies using skin-on salmon fillets.
What side of the salmon is placed on the grill first?
The salmon fillets should be placed skin side up on the hot grill or broiler.
What is the texture of the cabbage after cooking?
The cabbage should be cooked until it is tender yet still retains a crisp texture.
How is the plum tomato prepared for plating?
The plum tomato should be skinned and diced before being used to surround the salmon.
What garnish is recommended for this dish?
Fresh dill sprigs are used as a garnish for the final dish.
How much olive oil is required in total?
A total of 5 fluid ounces of olive oil is used, divided between the vinaigrette and the sauté.
Can I use a broiler if I don't have a grill?
Yes, the instructions state you can use either a grill or a broiler to cook the salmon.
What type of vinegar is used in the vinaigrette?
The recipe uses 3 1/2 tablespoons of white wine vinegar.
Is the mushroom vinaigrette served hot?
The vinaigrette is started by warming oil but is allowed to cool as the mushrooms meld with the flavors.
How much white wine is added to the vinaigrette?
The recipe calls for one glass of white wine.
How do you season the salmon fillets?
Brush them with olive oil and season with sea salt and black pepper on both sides.
What is the first step in making the vinaigrette?
Begin by warming half of the olive oil in a saucepan over low heat.
How is the dish plated?
Create a bed of cabbage, place the salmon on top, surround with diced tomato, and drizzle with vinaigrette.
What kind of onion is used in the sauté?
The recipe calls for 1/4 of an onion, sliced.
What are the flavor characteristics of this dish?
It features a blend of earthy mushroom depth, vibrant grilled salmon, and crisp sautéed vegetables.
Is this recipe considered healthy?
Yes, it is tagged as a healthy seafood dinner option.
How many pieces of salmon are prepared?
The 12 ounces of salmon should be cut into 4 pieces.
When do you add the cabbage to the skillet?
Add the cabbage after the onion and red pepper have softened, then increase the heat slightly.
What type of salt is used?
Sea salt is specified for seasoning both the vinaigrette and the salmon.
Is the red pepper sliced or diced?
The red pepper should be sliced for the sauté.
What is the role of the mushroom vinaigrette?
It adds a rich, earthy depth that brings the texture and flavor of the salmon and cabbage together.
Does the recipe include sugar or sodium details?
The specific nutritional values for sugar and sodium are not provided in the raw data.
How much cabbage is needed?
The recipe uses half of a cabbage.
Is this dish suitable for a special occasion?
Yes, it is described as an elegant creation perfect for impressing guests.