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For the sauce

Nutrition: per serving

  • kcal651
  • fat54g
  • saturates25g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein38g
  • salt0.99g
    low
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Method

  • step 1

    Preheat the grill to high. Make the sauce: pour the stock, cream and vermouth. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.

  • step 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.

  • step 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.

  • step 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.

  • step 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

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.5 out of 5.10 ratings

Denboy69

Made this for dinner this evening, substituting baby leaf spinach for the Kale. The Cinzano (couldn't get Noilly Prat) butter & stock sauce was outstanding. Served with steamed suffolk new potatoes and a bottle of Sauvignon Blanc. It's on the list.

Che Guevaraa avatar

Che Guevaraa

A star rating of 5 out of 5.

This was absolutely gorgeous. I’m on keto so I had everything full fat but no potatoes. Nevertheless it was beautiful. I served my son new potatoes with melted butter and dried mixed herbs which matched perfectly. The sauce is wicked and my son loved it. Will definitely be making again.

jooly63

A star rating of 5 out of 5.

Really nice! I wanted to keep the calories down so used reduced-fat creme fraiche, dry white Vermouth and very little butter in the sauce and it was gorgeous.

Lotilda avatar

Lotilda

tip

Really delicious recipe. I made it with lemon juice instead of vermouth and still really good

gladius

A star rating of 4 out of 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?

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