Ingredients

• 15g/1oz unsalted butter
• 2 small red onions
• sliced
• 2 rashers back bacon
• sliced thinly
• olive oil
• 4 x 170g/6oz salmon steaks
• salt and freshly ground black pepper
• 1 small savoy cabbage
• core removed and shredded
• 2 tbsp grainy mustard
• ½ lemon
• juice only
• 1 tsp chopped parsley
• 1 tbsp white wine vinegar

Directions

• Heat the butter in a large pan
• add the onion and fry gently for five minutes.
• Brush each side of the salmon with olive oil. Heat a non-stick frying pan
• when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking.
• Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes
• stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture.
• Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.)
• At the end of cooking
• season
• then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge.