Grilled salmon with curly kale & a Noilly Prat sauce

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Rick Stein

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Recipe by Rick Stein

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1. Preheat the grill to high. Make the sauce: pour the stock, cream and Noilly. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.
2. Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.
3. While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.
4. Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.
5. To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.

Per serving

651 kcalories, protein 38g, carbohydrate 2g, fat 54 g, saturated fat 25g, fibre 1g, salt 0.99 g

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Ingredients

• 4 x 175-200g/6-8oz pieces thick salmon fillet , skinned
• 50g butter ,melted
• 140g curly kale , shredded
• steamed waxy new potatoes , to serve

FOR THE SAUCE

• 600ml fish stock
• 4 tbsp double cream
• 4 tbsp Noilly Prat (dry white vermouth )
• 85g chilled unsalted butter , cut into small pieces
• 1 tsp fresh thyme leaves

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 20 mins

Cook 10 mins

Ingredients

• 4 x 175-200g/6-8oz pieces thick salmon fillet , skinned
• 50g butter ,melted
• 140g curly kale , shredded
• steamed waxy new potatoes , to serve

FOR THE SAUCE

• 600ml fish stock
• 4 tbsp double cream
• 4 tbsp Noilly Prat (dry white vermouth )
• 85g chilled unsalted butter , cut into small pieces
• 1 tsp fresh thyme leaves

Per serving

651 kcalories, protein 38g, carbohydrate 2g, fat 54 g, saturated fat 25g, fibre 1g, salt 0.99 g

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