Place the bread in a food processor with the herbs and blend for approximately a minute. Heat a little oil in a pan, add the piece of salmon and sear for a couple of minutes. Then flip over and brush some mustard on the fish and then scatter the herbed crumbs over, then finish in the oven at 220 degrees Celsius for 2 minutes.
Cut the cabbage very finely. Heat the oil in a pot and add the cabbage and cook for 2 minutes. Push the cabbage to one side and add the icing sugar. Allow this to caramelise. Stir back the cabbage and mix.
Add the white wine vinegar, sweet sherry, chilli, sultanas and cook until the liquid has reduced, for approximately 1 hour. Serve the salmon with the red cabbage.