Grilled salmon with kale & vermouth sauce

• thick salmon fillet4 x 175-200g/6-8oz pieces

  skinned

• butter↗50g g

  melted

• curly kale↗140g g

  shredded

• steamed waxy new potatoes

  to serve

• fish stock↗600ml ml
• double cream↗4 tbsp tbsp
• dry white vermouth↗4 tbsp tbsp
• chilled unsalted butter↗85g g

  cut into small pieces

• fresh thyme leaf↗1 tsp tsp

Step-by-step instructions

1. 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.

2. 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. 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. 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. 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.