Scottish Salmon on Cabbage with Mushroom Vinaigrette
Elevate your dinner table with this stunning Scottish Salmon on Cabbage with Mushroom Vinaigrette! This recipe showcases perfectly seared Scottish salmon fillets, nestled on a bed of tender, buttery sautéed cabbage, creating a harmonious balance of flavor and texture. What sets this dish apart is the earthy, tangy mushroom vinaigrette, made with cremini mushrooms, shallots, red wine vinegar, and a touch of Dijon mustard, delivering an irresistible umami punch. Ready in just 35 minutes, this dish is as elegant as it is quick to prepare, making it ideal for both weeknight dinners and special occasions. Nutritious, flavorful, and visually impressive, this salmon recipe is a delicious celebration of fresh ingredients. Perfect for seafood enthusiasts!
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Recipe Information
Ingredients
- 4 pieces (approximately 6 oz each) Scottish salmon fillets
- 2 tablespoons Olive oil
- 1 teaspoon (adjust to taste) Salt
- 1 teaspoon (adjust to taste) Black pepper
- 1 small head (shredded) Green cabbage
- 2 tablespoons Butter
- 1 cup (thinly sliced) Cremini mushrooms
- 1 small (finely minced) Shallot
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons (chopped) Fresh parsley
Instructions
Season the salmon fillets with salt and black pepper on both sides. Set aside for 5 minutes to let the seasoning penetrate.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the salmon fillets skin-side down in the pan and sear for about 3-4 minutes, until the skin is crisp. Flip the fillets and cook for another 2-3 minutes, or until the salmon is just cooked through. Remove the salmon from the pan and keep warm.
In the same skillet, add another tablespoon of olive oil and toss in the shredded cabbage. Season with a pinch of salt and sauté for 5-7 minutes, stirring occasionally, until the cabbage is tender. Stir in the butter and cook for an additional minute. Transfer the cabbage to a serving platter or individual plates.
In a separate small skillet, sauté the sliced cremini mushrooms over medium heat in 1 tablespoon of olive oil until softened, about 5 minutes. Add the minced shallot and cook for another 2 minutes, stirring constantly.
Reduce the heat to low and stir in the red wine vinegar, Dijon mustard, and chopped parsley. Whisk gently to combine, forming a mushroom vinaigrette. Remove from heat.
To plate, place the seared salmon fillets on top of the cabbage. Drizzle the mushroom vinaigrette over each piece of salmon.
Serve immediately and enjoy your flavorful Scottish Salmon on Cabbage with Mushroom Vinaigrette!
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.4 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 89.9 mcg | 450% | |
| Calcium | 279 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4164 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
