Salmon is not a local fish, but it is readily available at the fish markets.
Always give it a good smell, and if it has a slightly musty odor, give it a pass. Avoid cryovaced fish, there is not telling how old it is, but it is definitely not fresh. Fresh makes all the difference in the world.
Many fish can be eaten a bit on the rare side, and salmon is one of the best examples. Give it a good sear on both sides, minimal seasoning is required, but make sure it is not cooked through.
1 filet salmon per person
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Salt and pepper
2 cups chopped red cabbage
2-3 cloves garlic
2-3 tablespoons red wine vinegar
Optional chopped bacon
Add olive oil to a deep pot, toss in the cabbage, olive oil, vinegar and garlic. Cook over low heat until tender. If it appears too dry, add a little chicken stock. Season the fish with salt and pepper. Add oil to a heavy bottom pan, heat very high, and sear the fish on both sides until well-browned. Plate the cabbage and top with a filet of seared salmon. Serve at once.