2 fillets wild Alaska Salmon
1 tablespoon olive oil
Juice of 1 lemon
Salt and fleshly ground black pepper.
1/2 small Savoy cabbage, shredded
6 spring onions, finely chopped
1 medium leek. finely sliced
2 ounces frozen peas (or fresh sugar snap peas, if preferred)
1/2 ounce butter
2 tablespoons capers, drained
Preheat grill. Arrange salmon fillets on greased baking sheet and brush with olive oil. Sprinkle with juice of ½ lemon and season with salt and black pepper. Grill 3-4 minutes on each side.
Meanwhile, boil cabbage, spring onions, leek, and frozen peas In shallow water, lightly salted, 5-6 minutes. Drain well, return to saucepan, and add remaining lemon juice and butter. Heat a few moments.
Share vegetables between 2 serving plates and arrange grilled salmon fillets on top. Scatter 1 tablespoon capers over each salmon fillet. Season with black pepper. Serve immediately.