Buttery baked vermouth salmon and kale for a healthy dinner

Seafood can be one of the most delightful meals out there and salmon is often a true favourite around the world, including South Africa. Salmon isn’t just healthy, it has a distinct flavour that you can always enjoy. This buttery baked vermouth salmon wrapped in kale is a great light dinner meal that you can enjoy as often as you want to. Fish is great with butter, and in this case, it’s especially true as the parcels lock up the flavours and keep the fish tender.

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Buttery baked vermouth salmon tips

Salmon is packed with great fats and you can reduce the amount of butter if you want to, but you’ll also need to adjust cooking time. The garlic butter as well as kale flavours the fish fillets. You can also add your own spices like lemon pepper and make it to your own taste. Remember to serve the fish with some fresh sliced lemon as a squeeze of lemon juice will help balance the richness of the butter. You can serve it with some fresh salad ingredients too.

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Dinner is served! Get inspired with flavour when you make this buttery baked vermouth salmon for your family this week.

Last updated on 15 March 2023

Buttery baked vermouth salmon recipe

5 from 2 votes

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 4 skinned salmon fillets

• 150 g 150 kale

• 2 cups 2 frozen soya beans

• 2 2 cloves crushed garlic

• 1 1 splash of vermouth

• 2 tbsp 2 olive oil

• 2 tbsp 2 freshly squeezed lemon juice

• 4 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 soy beans.
• Wrap up your parcel and place in the oven for 20 minutes.
• Remove from the oven, squeeze over some lemon juice and enjoy!

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