Salmon with Grilled Hispi Cabbage in a Marmite Glaze

This Salmon with Grilled Hispi Cabbage in a Marmite Glaze is one you'll either love or hate! It is served with a lovely light crème fraiche and lemon dressing. Fresh, delicious and summery. Perfect!

Ingredients

  • 4 x 200g salmon portions
  • 25ml olive oil
  • Salt and pepper
  • 1 hispi cabbage, quartered
  • 1 tablespoon Marmite
  • 100ml crème fraiche
  • 1 lemon, juice only
  • 1 small bunch chives, chopped

Method

Heat a BBQ until hot and the coals are white.

Bring a large pan of water to the boil, add half a teaspoon of salt then plunge the cabbage into the water.  Cook for 2 to 3 minutes, then drain on kitchen paper.

Heat a non-stick pan over a medium heat and add the oil. When the oil is hot, add the salmon and fry for 2 minutes. Season, then flip over, cook for another 2 minutes then season again.

Dissolve the Marmite in 2 tablespoons of hot water to make a glaze. Brush all over the cabbage quarters then place them on the BBQ for a couple of minutes, allowing them to char before turning.

Mix the crème fraiche and lemon juice then spoon into a piping bag.

To serve put the fish onto a platter with the cabbage, pipe the crème fraiche on top and sprinkle with chives.

 

Ingredients

  • 4 x 200g salmon portions
  • 25ml olive oil
  • Salt and pepper
  • 1 hispi cabbage, quartered
  • 1 tablespoon Marmite
  • 100ml crème fraiche
  • 1 lemon, juice only
  • 1 small bunch chives, chopped

Method

Heat a BBQ until hot and the coals are white.

Bring a large pan of water to the boil, add half a teaspoon of salt then plunge the cabbage into the water.  Cook for 2 to 3 minutes, then drain on kitchen paper.

Heat a non-stick pan over a medium heat and add the oil. When the oil is hot, add the salmon and fry for 2 minutes. Season, then flip over, cook for another 2 minutes then season again.

Dissolve the Marmite in 2 tablespoons of hot water to make a glaze. Brush all over the cabbage quarters then place them on the BBQ for a couple of minutes, allowing them to char before turning.

Mix the crème fraiche and lemon juice then spoon into a piping bag.

To serve put the fish onto a platter with the cabbage, pipe the crème fraiche on top and sprinkle with chives.