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Grilled salmon with curly kale & a Noilly Prat sauce

Grilled salmon with curly kale & a Noilly Prat sauce

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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 4

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

Nutrition: per serving
low insalt0.99g


  • 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


  • STEP 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.

  • 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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A star rating of 4.5 out of 5.10 ratings

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