Ingredients

Steps

• Preheat the oven to 210°C.
• Heat olive oil in a large saucepan and add cabbage, garlic, and bay leaf.
• Stir ingredients for 2 minutes and add the vegetable stock.
• Boil stock, then simmer covered for 40 minutes.
• Remove the lid, add sultanas, and cook until liquid evaporates.
• Heat the salmon on a baking tray in the oven for 10 minutes.
• Slice the salmon and serve alongside the choucroute.