Grilled salmon with curly kale & a Noilly Prat sauce

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

  • Prep:20 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 651
  • fat 54g
  • saturates 25g
  • carbs 2g
  • sugars 0g
  • fibre 1g
  • protein 38g
  • salt 0.99g


  • 4 x 175-200g/6-8oz pieces thick salmon fillet, skinned
  • 50g butter,melted
  • 140g curly kale, shredded
  • steamed waxy new potatoes, to serve
  • 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


  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.

  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.

  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.

  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.

  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.

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