Baked salmon steaks with garlic shredded cabbage & Stilton

  • 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


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.