Grilled salmon with curly kale & a Noilly Prat sauce

Grilled salmon with curly kale & a Noilly Prat sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins - 20 mins Cook: 8 mins - 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
651
protein
38g
carbs
2g
fat
54g
saturates
25g
fibre
1g
sugar
0g
salt
0.99g

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 leaf

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, January 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
gladius's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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?

jacquila_sunrise's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

lmcfood's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

vickpole's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

warbaby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

dilwhughes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The sauce was particularly good.

Questions

Tips