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Horseradish baked salmon

A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.

  • Prep: 8 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 347
  • Carbohydrates 15
  • Saturated Fat 3
  • Sugar 8
  • Protein 34
  • Fat 17
  • Fibre 5
  • Salt 0.57

Nutrition per serving

  • Calories 347
  • Carbohydrates 15
  • Saturated Fat 3
  • Sugar 8
  • Protein 34
  • Fat 17
  • Fibre 5
  • Salt 0.57

Ingredients

  • 2 slices bread, crusts removed
  • 2 tbsp horseradish sauce
  • 2 tsp chopped thyme or 1 tsp dried
  • 4 thin skinless salmon steaks, about 140g/5oz each
  • 1 small Savoy cabbage, shredded
  • 2 rounded tbsp 0% Greek yogurt

Tip

No horseradish in the fridge?
Dijon mustard is also good with salmon.

Method

  1. 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.

  2. 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.

  3. 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.

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