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Grilled salmon with curly kale & a Noilly Prat sauce Recipe

Home » Written Recipes » Recipes » Barbecue » Grilled salmon with curly kale & a Noilly Prat sauce Recipe

Ingredients

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
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

Direction

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. 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. 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. 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. 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.

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