I'd like to share a recipe that was inspired by my food-loving colleague Keri. We were brainstorming fun ideas for the office, and we wanted something that was a little bit fancy but not too expensive, and most importantly, something that could fit into a typical workday. I ended up preparing 10 lunch boxes with simple cooking techniques and seasonal produce, and the feedback from my colleagues was so positive that I had to share this recipe with you. So, let's dive into it and discover how to create a delicious lunch that's easy to make and full of fresh flavors.
Salmon
I recently tried poaching fresh Norwegian salmon in butter with a touch of celery salt, inspired by Chef Jean-Pierre. With just three ingredients and a thermometer to check the internal temperature, this recipe is both simple and delicious.
1. Salmon Medallions( The thinner the cut the better)
2. Celery Salt
3. Butter
Its simple layer softened butter on Seasoned Salmon medallions and put in fridge till butter sets. Bake in a 180 degrees oven until Salmon reaches internal temperature of 60 degrees.
Mango Salsa
For the mango salsa, combine all the ingredients below. Dress the mixture with olive oil, lemon juice, salt, and pepper.
1. Mango cut into Brunoise
2. Red Onions cut into Brunoise
3. Red Pepper Cut into Brunoise
4. Green Chilies
5. Cucumber Cut into Brunoise
6. Rocket
6. Olive oil, Lemon Juice Salt&Pepper ( for a light dressing)
Bulgar Wheat
I also love using bulgur wheat for its taste and filling qualities. Simply boil it in chicken stock, then sauté vegetables (carrots, shallots, and green peppers) in butter and season with your favorite vegetable spice.
Beure Blanc Sauce
Finally, for the classic Beurre Blanc sauce, I start by frying shallots in clarified butter or oil, then adding mushrooms (diced to a Brunoise) and a pinch of salt to help draw out the moisture. After adding one cup of Channon Blanc wine, one cup of chicken stock, and a spoonful of white wine vinegar, I let the mixture reduce by half before adding fresh cream. To finish, I incorporate blocks of butter into the sauce slowly with a whisk.
The Strawberry Tart will be covered in my classic tart recipe section
