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



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.