Grilled salmon with curly kale & a Noilly Prat sauce

Recipe uploaded by

Rick Stein

5 ratings

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

Latest comments and suggestions

• dil's binder

  01 September 2008

  dil's binder commented on this recipe

  The sauce was particularly good.

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• dil's binder

  01 September 2008

  dil's binder rated this recipe

  

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• Aida G

  30 October 2008

  Aida G rated and commented on this recipe

  

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

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• Victoria

  28 May 2009

  Victoria rated and commented on this recipe

  

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

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• lmcfood

  04 July 2009

  lmcfood rated and commented on this recipe

  

  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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• Jacqui Sayers

  08 September 2009

  Jacqui Sayers rated and commented on this recipe

  

  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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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

Preparation 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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