4 thin skinless salmon steaks, about 140g/5oz each
1 small Savoy cabbage, shredded
2 rounded tbsp 0% Greek yogurt
No horseradish in the fridge?
Dijon mustard is also good with salmon.
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.