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Herb Crusted Salmon on a Spiced Red Cabbage Salad

Even the inexperienced cook can handle this easy-as-anything fish recipe. It's a great recipe to make for a relaxed dinner party.


  • 1 piece salmon, skin off

  • 2 slices white bread, crust off

  • 50g / 1¾ oz mixed herbs - basil, parsley, coriander

  • 1 tsp Dijon mustard

  • Spiced Red Cabbage

  • ¼ red cabbage

  • 2 tbsp sesame oil

  • 25g / 1 oz icing sugar

  • 50ml / 2 fl oz white wine vinegar

  • 25ml / 1 fl oz sweet sherry

  • ½ red chilli, finely diced

  • 50g / 1¾ oz sultanas or raisins

  • Salt and pepper, to season


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

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