Step 1

Heat the butter in a large pan, add the onion and fry gently for five minutes.

Step 2

Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking.

Step 3

Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture.

Step 4

Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.)

Step 5

At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge.