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Grilled organic salmon with cabbage salad and caper and oregano dressing

Serves 4

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4 organic salmon fillets (roughly 150g each)
Sunflower oil for cooking

For the cabbbage salad
½ small cabbage cored and finely sliced (white or savoy)
3 tbsp olive oil
2 tbsp lemon juice
Zest half a lemon
1 tsp dried oregano
Salt and freshly ground black pepper 

 

For the dressing
6 tbsp olive oil
Juice half a lemon
30g capers
1 small shallot, finely chopped
1 clove of garlic, peeled and chopped
½ small bunch parsley, finely chopped
¼ small bunch fresh oregano
¼ teaspoon dried oregano
Salt and freshly ground black pepper

To make the dressing
In small bowl, whisk together olive oil, lemon juice, capers, garlic, shallots, parsley and fresh oregano. Add the dried oregano and season to taste.

To make the cabbage salad
20 minutes before serving, put the sliced cabbage in a bowl, add oregano and a teaspoon of sea salt. Add olive oil, lemon juice and zest toss well. Leave to one side

For the salmon
Heat a ribbed griddle pan until smoking, season the salmon fillets and add a splash of sunflower oil to the pan. Place the salmon fillets skin side down, cook for 4 minutes, turn over and cook for further 3 to 4 minutes.

To serve, place salmon on plate, spoon over the dressing and nice mound of cabbage salad.

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