SEARED SALMON, SAVOY CABBAGE AND LEMON DRESSING

Serves 4

For the dressing

lemon, zest and juice only

3 Tbsp olive oil

2 spring onions, thinly sliced

2 Tbsp chopped flatleaf parsley

Sea salt flakes and cracked pepper

For the wilted vegetables

1 Tbsp olive oil

300g savoy cabbage, finely sliced

1 tsp dill, chopped roughly

1 Tbsp butter

For the salmon

1 Tbsp olive oil

4 x salmon fillets, skin-on

1 lemon, zest and juice only

1 Tbsp butter

Method

For the dressing: Place half the lemon zest and all the juice into a bowl, gradually whisk in the olive oil, whisking continuously. Stir in the spring onions and parsley, season with salt and black pepper and set aside.

For the cabbage: Melt the butter in suitable sized pot or pan, add the sliced cabbage, season with generous amount of pepper and salt, and add the fresh dill, mix through and lightly cover with lid.  Cook for 3-5 minutes or until cabbage has just wilted, yet still has vibrant colour and still crispy.

For the salmon: Preheat a frying pan over a medium-high heat. Rub the olive oil into the salmon skin then place then place the salmon into the hot pan, skin-side down.

Season the salmon with salt and black pepper. Cook for 2-3 minutes, until the skin is crisp and golden brown, then turn the salmon. Add the butter, lemon juice and zest to the pan and cook for a further 1-2 minutes, or until cooked to your liking.

Serve the salmon with the cabbage and spoon a little dressing over the fish.