Salmon with green onions, coriander and vegetables

Ingredients:

• 4 pcs. (total weight 700 g) frozen salmon fillets (do not defrost the fish)
• 450 g of new red-skinned potatoes, large potatoes cut into halves
• 1 small head of cabbage Chinese cabbage napa, finely chopped (about 8 cups)
• Coarse salt
• 1 tbsp (15 g) unsalted butter
• 1 tbsp chopped green onions or dill
• Freshly ground pepper
• 3 tbsp. extra virgin olive oil
• 1 teaspoon ground coriander
• 1 teaspoon chopped fresh tarragon

Preparation:

1. Place the potatoes in a saucepan, cover with cold water, and add salt. Bring to a boil and cook until tender, about 20 minutes. Drain.
   
   Add butter, 1/2 tablespoon green onions, salt and pepper to taste, cover to keep warm.
2. Rinse the fillets under cold water and pat dry. Rub with 1 tablespoon of olive oil and 1/2 teaspoon each of salt and pepper. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
   
   Place the salmon skin-side down in the pan and cook for 5 minutes, shaking the pan occasionally, until the skin is crisp. Flip the salmon and continue cooking for another 7 minutes, turning occasionally and sprinkling with cilantro and the remaining onion. Remove the salmon from the pan.
3. Add the remaining 1 tablespoon of olive oil, cabbage, and tarragon to the pan. Cook for 3 minutes over medium-high heat, stirring occasionally, until the cabbage is tender. Season with salt and pepper. Serve the salmon with cabbage and potatoes.