Grilled salmon with curly kale & a Noilly Prat sauce
- 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
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
Method
- 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.
