• 2 fillets (6 oz.) wild Alaska Salmon
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt (optional) 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 (optional) 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.