Horseradish Baked Salmon

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Horseradish Baked Salmon

2 slices bread, crusts removed.

2 tbsp horseradish sauce

2 tsp chopped thyme or 1 tsp dried

4 thin skinless salmon steaks, about 150g each

1 small Savoy cabbage, shredded.

2 rounded tbsp 0% Greek yogurt

Heat oven to 180C fan. Whizz the bread into crumbs in a processor. Tip crumbs into another bowl, add the horseradish and thyme, season and mix well. Put the salmon in one layer on a lightly oiled baking tray. Divide the crumbs into 4 and press firmly on to the flesh, then bake for about 10 – 15 mins. Put the cabbage in a large pan with a little salt and pour in boiling water to come to about 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. mix and reheat gently. Serve on plates with the salmon. Boil baby new potatoes, butter well and serve as an extra vegetable.

 

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