Salmon with Wilted Cabbage and Mushroom Vinaigrette
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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



1 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.
2 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.
3 Prepare barbecue (medium-high). Sprinkle salmon with salt and pepper. Grill until cooked through, about 3 minutes per side.
4 Divide cabbage mixture among plates. Top with salmon. Spoon mushroom vinaigrette around; serve.

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