Scottish Salmon resting on savoy cabbage with a mushroom vinaigrette

Ingredients

• 50g oyster or button mushrooms
• 150ml olive oil
• 1 glass white wine
• 50ml white wine vinegar
• 350g fillet of salmon, skin on and cut into 4 pieces
• 0.5 celtic (savoy) cabbage, shredded
• Quarter onion, sliced
• 1 red pepper, sliced
• 1 plum tomato, skinned and diced
• 4 sprigs dill
• Sea salt, to taste
• Black pepper, to taste