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Salmon fillets with Red Cabbage in Vinegar

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • 480g Salmon fillets
  • 300g Red cabbage
  • 150g Onion
  • 1dl Gallo Special Selection Olive Oil
  • 50ml White wine vinegar
  • Fleur de sel to taste
  • Garlic to taste

Sauté the onion and red cabbage with half of the Gallo Special Selection Olive Oil. Add the vinegar and braise. Heat some Gallo Special Selection Olive Oil and fry the garlic. Next, place the salmon in the pan and cook lightly, skin side down, so the skin becomes crispy, then turn the fish and cook for a few more minutes.
Serve the salmon over the onion and cabbage, decorate with chives and drizzle with the remaining olive oil.

The salmon must be warm but rare.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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