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

Ingredients:
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

Method:
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:
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:

Folate

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