Salmon Bento Box
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
If you’re having lunch on the go, a bento box is a great option—it’s essentially a lunch box with dividers for keeping ingredients separate. If you’re eating at home, you can set up the vegetables and rice ahead of time and cook the salmon 10 minutes before lunchtime.
Ingredients
Cooking spray
2 spray(s)
Reduced sodium teriyaki sauce
3 Tbsp, divided
Fresh ginger
2 tsp, peeled, minced
Garlic
1 clove(s), minced
Uncooked wild pink salmon fillet
4 oz, skinless
Cucumber
½ small, halved and thinly sliced
Carrots
½ small, shredded or sliced into ribbons with a vegetable peeler
Radishes
1 large, trimmed, thinly sliced, and slices cut into matchsticks
Unseasoned rice vinegar
2 tsp
Less sodium soy sauce
2 tsp, plus more for serving
Cooked broccoli
1 cup(s), steamed florets
Cooked medium grain brown rice
½ cup(s)
Nori seaweed
¼ sheet(s), crumbled or thinly sliced (optional)
Instructions
1
In medium bowl, combine 2 tbsp teriyaki sauce, ginger, and garlic. Add salmon, turn to coat, and let marinate 10 minutes.
2
Preheat oven to 450°F. Coat small baking sheet with nonstick spray.
3
Meanwhile, in medium bowl, combine cucumber, carrot, radish, vinegar, and soy sauce; mix well.
4
On prepared baking sheet, place salmon and roast until salmon is cooked through and flakes easily with fork, 8 to 10 minutes. In bento box or on plate, place salmon. In compartments of bento box or around salmon, place cucumber salad, broccoli, and brown rice. Drizzle salmon with remaining 1 tbsp teriyaki sauce and sprinkle brown rice with seaweed, if using. Serve with soy sauce.
5
Serving size: 1 bento box or plate
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