Grilled salmon with kale & vermouth sauce
- Rick Stein
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Serves 4
Easy
Prep: 10 mins - 20 mins
Cook: 8 mins - 10 mins
A star rating of 4.5 out of 5.10 ratingsRate
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Treat your salmon fillets to a touch of luxury with this creamy, rich sauce - by Rick Stein
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Ingredients
Nutrition
Units:
MetricUS
-
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 dry white vermouth
-
85g chilled unsalted butter
cut into small pieces
-
1 tsp fresh thyme leaf
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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.
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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.
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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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