Grilled salmon with curly kale & a Noilly Prat sauce

Grilled salmon with curly kale & a Noilly Prat sauce

Treat your salmon fillets to a touch of luxury with this creamy, rich sauce - by Rick Stein

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 20 mins

Cook time

Cook 8 - 10 mins

Method

  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

Recipe from Good Food magazine, January 2002.

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Latest comments and suggestions

  • 01 September 2008

    dil's binder commented on this recipe

    The sauce was particularly good.

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  • 01 September 2008

    dil's binder rated this recipe

    4 stars

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  • 30 October 2008

    Aida G rated and commented on this recipe

    5 stars

    yummy! couldn't get Noilly Prat though, so used sherry. also very nice!

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  • 28 May 2009

    Victoria rated and commented on this recipe

    4 stars

    The sauce is nice, very subtle and went very well with mash and the grilled salmon.

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  • 04 July 2009

    lmcfood rated and commented on this recipe

    4 stars

    Excellent sauce, would give recipe 5 only not that keen on Salmon. !!! But the sauce goes great with all kinds of fish.

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  • 08 September 2009

    Jacqui Sayers rated and commented on this recipe

    5 stars

    Utterly deeeeeeelicious and looks superb. Good quick and easy for midweek impressive 'dinner party' supper. Didn't have fish stock so had to use veggie but still great sauce and taste. Also couldn't get noilly prat but the dry white vermouth I could get did the trick.

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  • 22 July 2010

    Eccy rated and commented on this recipe

    4 stars

    I made this dish from "My Favourite Seafood Recipes" by Rick Stein last December for my daughter & partner. They were impressed enough to serve it to a friend of theirs (a chef) a few days ago and he was delighted with it. What better recommendation can you have?

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  • 12 November 2012

    Kuifke rated this recipe

    4 stars

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  • 13 February 2013

    koka rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 20 mins

Cook time

Cook 8 - 10 mins

Extra special main course

Ingredients

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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Per serving

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

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