Tangy on the tastebuds and packed with omega-3 fats, this satisfying dish supports brain health.
SERVES 2
Ingredients
250g (9oz) new potatoes
2 skinless wild salmon fillets (about 120g/4oz each), patted dry
6 tbsp breadcrumbs from 1 slice wholemeal bread
1 tbsp horseradish sauce
zest of 1/2 lemon (reserve the lemon to cut into wedges as a garnish)
freshly ground black pepper
160g (53/4oz) carrots, cut into batons
160g (53/4oz) green cabbage, finely shredded
1 Preheat the oven to 200°C (400°F/Gas 6). Put the potatoes into a large pan (one which can hold a steaming basket), cover with water, bring to the boil then simmer the potatoes for 20 minutes.
2 Mix the breadcrumbs with the horseradish and lemon zest. Lay the salmon fillets in a non-stick oven tray and press the breadcrumb mix equally on top with a few grinds of black pepper; bake for 10–12 minutes.
3 Steam the carrots (above the potatoes) for 10 minutes, adding the cabbage for the last 2 minutes. Serve the salmon with the potatoes, vegetables, and lemon wedges.
NUTRITION PER SERVING Calories 403 Total fat 13.9g Saturated fat 2.9g Carbohydrates 37.8g Dietary fibre 10.2g Sugars 12.1g Protein 33.2g Salt 0.6g