- 2 slices bread, crusts removed
- 2 tbsp horseradish sauce
- 2 tsp chopped thyme or 1 tsp dried
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 thin skinless salmon steaks, about 140g/5oz each
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 1 small Savoy cabbage, shredded
- 2 rounded tbsp 0% Greek yogurt
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Heat oven to 200C/fan 180C/gas 6. Whizz the bread into crumbs in a food processor. Add the horseradish and thyme, then season and mix well.
Put the salmon in one layer in a lightly oiled baking dish. Press the crumbs on to the flesh, then bake for 10-12 mins.
Meanwhile, put the cabbage in a large pan with a little salt and pour in boiling water to come halfway up. Cover and cook for 8-10 mins until tender. Drain well, then return to the pan with the yogurt and plenty of black pepper. Reheat gently. Pile the cabbage onto plates and serve with the salmon.
No horseradish in the fridge?
Dijon mustard is also good with salmon.