Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Halve the potatoes. Place in a saucepan and cover with salted boiling water. Simmer for 10-15 mins, until soft, then drain. Once drained, place on a lined baking tray, sprinkle with sea salt and drizzle with 1 tsp oil. Crush lightly with the back of a fork, then roast for 5 mins.
2. Meanwhile, trim and finely slice the cabbage. Coarsely grate the carrots, finely chop or crush the garlic and finely slice the onion. Strip the thyme from their stalks and finely chop. Roughly chop the parsley.
3. Put the balsamic, honey and half the mustard into a small bowl and whisk together.
4. Season the salmon with sea salt. Heat a large frying pan with 1 tsp oil on a medium-high heat. Place the salmon in the pan, skin-side down. Cook for 3 mins, until the skin begins to crisp up, then pour over the balsamic honey mix. Cook for 30 seconds, then remove the salmon from the pan, leaving any excess glaze. Add the fish to the tray with the potatoes, skin-side up, and cook for a further 8-10 mins, until the salmon is cooked through and the potatoes are golden brown.
5. Return the frying pan with the excess glaze and 2 tsp oil to medium-high heat. Add the onion and cook for 3-4 mins, until softening, then add the cabbage and carrot. Turn the heat up to high, and cook for 4-6 mins, until softened and starting to blacken in places. Stir in the garlic, thyme and remaining mustard and cook for a further 2-3 mins. Season generously with sea salt and black pepper.
6. Finally, toss the roasted potatoes into the pan with the cabbage and stir in the parsley. Serve on plates with the salmon on top. Garnish with the pea shoots and walnuts.