Scottish Salmon on Cabbage with Mushroom Vinaigrette

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Total Time
30 mins
30 mins

This elegant recipe is by Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street, Edinburgh.

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  1. ----Forthe mushroom vinaigrette----.
  2. Warm half the olive oil with the white wine and vinegar, season and remove from heat.
  3. Place the mushrooms in the mixture, and allow to cool.
  4. ----Forthe salmon----.
  5. Brush the fillets with olive oil, season and place skin side up under a hot grill/broiler for about 3 minutes.
  6. ----Tofinish the dish----.
  7. Fry the onion and pepper until soft, and then season and increase the heat.
  8. Add the cabbage until cooked- but still crispy.
  9. Place the cabbage mixture in the centre of the serving dish.
  10. Top with the salmon, surround with diced tomato and mushroom vinaigrette.
  11. Garnish with dill.
Most Helpful

5 5

Love vinigar so this was a great recipe, boyfriend only gave it 3 stars because he wasnt a fan of the cabbage, though he still cleaned his plate.

5 5

While mine didn't look quite as pretty as the picture, it tasted GREAT. Even better than I expected. The cabbage slaw and warm mushroom vinaigrette are out-of-this-world good. That part of this recipe would be good all on its own. I did end up with way too much of it and next time will reduce the liquids in the vinaigrette in half. This is surprisingly easy to make and impressive.