Grilled salmon with kale & vermouth sauce
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 4 x 175-200g/6-8oz pieces thick salmon filletskinned
- 50g buttermelted
- 140g curly kaleshredded
- steamed waxy new potatoesto serve
For the sauce
- 600ml fish stock
- 4 tbsp double cream
- 4 tbsp dry white vermouth
- 85g chilled unsalted buttercut into small pieces
- 1 tsp fresh thyme leaf
Nutrition: per serving
- kcal651
- fat54g
- saturates25g
- carbs2g
- sugars0g
- fibre1g
- protein38g
- salt0.99glow
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.
