Recipe inspiration: Baked buttery vermouth salmon and kale

It sounds so good, we’ll say it again … baked buttery vermouth salmon and kale.

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Recipe inspiration: Baked buttery vermouth salmon and kale

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Recipe by James Olivier Course: DinnerCuisine: GlobalDifficulty: Moderate

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

I can’t seem to get enough fish this year. So, when in doubt, throw what you can into the simplicity of a foil parcel and marvel at the resulting infusions.

Ingredients

• 4 skinned salmon fillets

• 150 gram kale

• 2 cups frozen soya beans

• 2 cloves crushed garlic

• 1 splash of vermouth

• 2 tablespoons olive oil

• 2 tablespoons freshly squeezed lemon juice

• 4 knobs of butter

Method

• Turn the oven to 220°C and start by layering out the ingredients onto two sheets of foil. Throw in the kale and place the salmon fillets on top.
• Mix together the crushed garlic, olive oil and lemon juice and spread evenly over the fillets.
• Take out that Vermouth (a constant substitute for cooking when you don’t have white wine), and splash or sprinkle it over – not too much and not too little.
• Season with salt, pepper and place a knob of butter between each fillet.
• Throw over the frozen soya beans.
• Wrap up your parcel and place in the oven for 20 minutes.
• Pour yourself a glass of wine and anticipate the inevitable delight. Open the parcel and take in the fusion of buttery Vermouth salmon, purified just enough, by the green goodness of kale and beans.
• Enjoy!

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