Salmon Veronique- Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isSalmon Veronique
SUMMER HOT LUNCH RECIPE WAGON: Salmon Veronique
Created at the Ritz hotel in Paris, the Veronique method combined that’s sweet taste of grapes with fish; here it makes and elegant treatment for salmon. Serve it with brown rice and lemon.
1 cup water
½ cup dry white Wine
1 small onion, sliced
½ cup seedless green or red grapes
1 clove garlic halved
4 red salmon fillets(about 6 ounces each)
1 bay Leaf
¼ cup Half and Half
1 tablespoon butter or margarine
Salt and ground White Pepper to taste
Small clusters grapes (optional)
In
a large pan, bring water, wine, onion, bay Leaf and garlic hey boil over a high heat. Reduce to low, Cover the pan, and simmer the liquid for five minutes. Meanwhile cut each grape and half.
Add
salmon to the liquid. Return to a boil and poach the fish, covered, until the fish is firm and it flakes easily when tested with a fork, eight to 10 minutes. Transfer the fish to a serving platter and keep it warm. Strain string the poaching liquid into a measuring cup.
In
the same skillet, melt butter over moderate heat. Include flour and cook until bubbly. Whisk in ¾ cup of the strained poaching liquid and bring it to a boil, stirring constantly. Add the grapes and half and half, and heat through (do not boil). Season with salt and pepper.
Spoon
the sauce over the salmon. Sprinkle where walnuts and garnish with grape clusters. Pack in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF