Horseradish baked salmon
By Good Food
A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.
- Serves 4
Nutrition per serving
- 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
TipNo 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.