Cook the orzo according to package directions.

While the orzo cooks, in a large saute pan with a lid, add 2 tablespoons olive oil over medium heat. Add in the garlic and cook, stirring, until fragrant, about 30 seconds.

Add in the cabbage, seasoning it with salt and pepper, tossing to coat the cabbage in the oil.

Spread the cabbage into an even layer and increase the heat to medium-high. Cook, undisturbed, until the cabbage begins to brown underneath, about 3 minutes.

Stir the cabbage and cook again undisturbed for 2 more minutes.

Reduce the heat to low, cover, and cook for another 5 to 7 minutes.

While the cabbage cooks, season your salmon with salt and pepper.

Heat a medium sized saute pan over medium high heat. Drizzle in 1 tablespoon olive oil then add the salmon skin side up.

Sear for 7 to 8 minutes, then flip and cook for another 2-3 minutes until cooked through.

When the cabbage has finished cooking, divide the cabbage and salmon among 2 plates.

Add 1/4 cup of white wine to the skillet that the cabbage was cooked in and bring to a boil, stirring to remove any browned bits. Cook until the liquid has slightly reduced, about 2 minutes.

Stir in 1/4 cup water, mustard, capers, lemon juice, lemon zest, and 4 tablespoons butter, whisking until smooth and slightly thickened, about 2 more minutes.

Stir in the chives and spoon the sauce over the salmon and cabbage. Serve with orzo on the side.