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Saturday, 26 September 2015

Baked Salmon Steaks with garlic, shredded cabbage and Stilton : Lovely Low Carb Food

Now doesn't that look a wonderful plate of food? Life can be strange at times ... talking to my dear dad recently he mentioned the pointed cabbage (see below), and then I found this brilliant recipe idea with salmon (which I love), Blue Stilton (very tasty) and ... yes, you've guessed it 'pointed cabbage'.

This recipe idea comes from 'Waitrose' so obviously uses their ingredients. However, if you are not near a Waitrose, I am sure you can find your own alternative ingredients ... I certainly hope so because it is a very nice meal.

Preparation time:15 minutes
Cooking time:25 minutes
Total time:40 minutes

Serves: 4

50g (Waitrose Duchy Organic) Cropwell Bishop Blue Stilton, crumbled
25g walnut pieces, finely chopped
2 x 265g packs* (Waitrose Duchy Organic) 2 Scottish Salmon Fillets
1 tbsp olive oil
Small piece (Waitrose Duchy Organic) English Salted Butter
1 clove garlic, crushed
1 (Waitrose Duchy Organic) Pointed Cabbage, shredded
Freshly grated nutmeg

* or four pieces of salmon approx 130 /140g each piece

1. Preheat the oven to 200°C, gas mark 6. Mix together the Stilton and walnuts to form a coarse paste, and press firmly onto the flesh sides of the salmon fillets. Arrange the salmon in a small baking tin, skin side down, and bake for 20-25 minutes until the salmon is cooked and the topping is golden.

2. While the salmon is cooking, make the braised cabbage. Heat the oil and butter in a medium heavy-based pan until foaming, and add the garlic and cabbage. Toss together to coat in the oil and butter, then cover the pan tightly and cook over a very low heat for 15-20 minutes, stirring occasionally, until the cabbage is wilted and tender. Season and add grated nutmeg to taste. Spoon the cabbage onto plates and serve with the salmon on top.

Typical carb value per serving is 4.6g 

... and now some facts about the pointed cabbage

Pointed cabbage Image

Pointed cabbage:
Pointed, hispi, hearted or sweetheart cabbage as it is sometimes known is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste. When buying pointed cabbage look for crisp, bright looking leaves and avoid any that are wilting, yellowing or have discoloured patches or holes.

How to Use:
Pointed cabbage is usually eaten cooked. It can be added to stir-fries or served with butter and black pepper as a side dish. It makes a tasty accompaniment to hearty stews and casseroles as well as grilled chops or steaks.

How to Prepare:
Remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard core from each quarter at an angle. Slice and wash thoroughly.

How to Cook:
Cabbage can be steamed, boiled or stir-fried, it is easy to overcook cabbage and spoil its texture and flavour so just cook until tender. To steam cabbage, place in a steamer and cook for 5-10 minutes until tender but still crisp. To boil, bring a pan of water to the boil, add the prepared cabbage and cook for 5 8 minutes until tender but still crisp. To stir-fry cabbage, heat 1 tbsp oil in a frying pan, add the cabbage and stir fry for 4-5 minutes or until tender but still crisp.

How to Store:
refrigerated after purchase.

Nutritional Information:
Vitamins, Minerals & Phytochemicals
Is a 'Source' of:

Vitamin C (Ascorbic acid)

100g cabbage, boiled, typically contains
16 kcals
1g protein
0.4g fat
2.2g carbohydrate
1.8g fibre

Details about pointed cabbage from here

Hope you enjoy this dish

All the best Jan


eileeninmd said...

Another great recipe and both hubby and I love Salmon! I am always looking for new Salmon recipes. Thanks for sharing, have a happy weekend.

Lowcarb team member said...

Eileen ... many thanks for your comment.
Salmon is a dish that appears quite often in our menu plans. Glad it's a meal both you and hubby can enjoy.

Happy Weekend Wishes to you too.

All the best Jan

Anonymous said...

Looks a lovely recipe idea :)

Debbie said...

that's a great recipe and a yummy dish. one that everyone can enjoy!!!!

Gail said...

This looks wonderful. As always I learn something every time I visit. Pointed cabbage in a new wrinkle on my horn. I will start looking for it. We love cabbage, raw or cooked. Thank you.

I do not know how chestnuts and walnuts compare to others in the good for you factor but they sure taste good and grateful to have them.

Thanks for visiting and have a blessed weekend.

Rue said...

Hi Jan :)

This recipe looks lovely! They say never to mix cheese and fish, but I'm not much of a rule follower ;)

I hope you have a great weekend!


Crafty Green Poet said...

I would never have thought to combine salmon with stilton, must give that a try....

Lowcarb team member said...

Anonymous 14.29 ... thanks for your comment
Have to agree, it is a very lovely recipe idea - hope you can try it out soon.

All the best Jan

Lowcarb team member said...

Debbie - thank you for your comment.
This is great dish, which I hope you, and many others may try out ... it's good to share!

All the best Jan

Lowcarb team member said...

Gail - it's always good to receive your comments, thank you.
There are so many different types of cabbage available, such a good vegetable to enjoy!

With regard to nuts ... we tend to eat a handful of walnuts, but don't have chestnuts that often.

If anyone would like to read further about walnuts, then please see here

For more information on chestnuts why not read this here

I do hope you had a good weekend.

All the best Jan

Lowcarb team member said...

Hi Rue ... and thanks for your comment.
I'm not sure who said rules are made to be broken ...
... I often find cheese and fish can go well together, and this is a lovely recipe idea.

Hope you may enjoy it on your menu plans soon.

Happy Sunday evening and have a good week next week.

All the best Jan

Lowcarb team member said...

'CGP' - thanks for your comment.
I love Stilton and I love salmon ... what a great mix, do hope you can try this combination out soon.

All the best Jan