Steps:
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add mushrooms; saute until golden, about 4 minutes. Add wine and bring to boil, scraping up any browned bits. Transfer mushroom mixture to large bowl. Mix in 1/2 cup oil and vinegar. Season with salt and pepper. Heat remaining 2 tablespoons oil in heavy large saucepan over medium-high heat. Add bell pepper and onion; saute until tender, about 6 minutes. Add cabbage; toss until just wilted, about 2 minutes. Season with salt and pepper. Prepare barbecue (medium-high heat). Sprinkle salmon with salt and pepper. Grill until cooked through, about 3 minutes per side. Divide cabbage mixture among plates. Top with salmon. Spoon mushroom vinaigrette around; serve.
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