White King Salmon Bento Box
White King Salmon Bento Box
These seared salmon bento boxes are full of healthy antioxidant-rich ingredients and plenty of protein with the addition of seared white king salmon!
A bento box is the perfect way to ensure lunch time is anything but boring. The different compartments of a bento box allow for your imagination to run wild with toppings and sides to add to make a complete meal.
To keep your bento box as healthy as possible, choose fresh and pickled veggies like purple cabbage, pickled cucumbers or even kimchi. Since sauce can be hard to travel with, add fresh limes for squeezing over salmon and tasty herbs like cilantro or basil for sprinkling on top. Other great vegetables that travel well include sliced bell peppers, carrots or sliced radishes.
For staying power, a bed of fragrant jasmine rice can fill the bottom compartment. You can also use brown rice, wild rice or quinoa.
For protein, look no further than Sizzlefish white king salmon. This variety of salmon is known for its signature ivory color. It’s a highly sought-after variety of king salmon that only reveals its white flesh during the cleaning process when the flesh is cut into. White king salmon doesn’t have the ability to break down their food and store the red-orange carotene in their muscle cells, which would typically result in the vibrant orange flesh you’re used to seeing in salmon.
Just like our other varieties of salmon, white king is rich in omega-3 fatty acids. This type of fatty acid supports cardiovascular and brain health, reduce inflammation throughout the body.
Once the salmon is cubed, it is pan seared and finished with a nutty garlic ginger sauce before serving over rice. Top with a sprinkle of toasted sesame seeds and shredded purple cabbage for color and antioxidants.
Bento boxes can be prepared the night before for a grab and go lunch.
2 portions Sizzlefish White King Salmon
1 tbsp olive oil
- Salt and pepper
- 2 tsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp tamari or soy sauce
- 1/2 tsp ground ginger
- 1/8 tsp garlic powder
- 1/3 cup shredded purple cabbage
- 1 cup pickled cucumber
- 2 cups cooked jasmine rice
- 1 tsp toasted sesame seeds
- 1/3 cup fresh cilantro
- 4 lime wedges
Stir together sesame oil, honey, tamari, garlic and ginger. Set aside.
Blot excess moisture from salmon with paper towel. Cube salmon into bite sized pieces and season with salt and pepper.
Heat olive oil over medium heat for 1-2 minutes. Add cubed salmon and sear for 4 minutes, turning every minute for even browning.
- Pour sauce over salmon and cook for 2 minutes longer, spooning sauce over salmon.
- Divide rice, cucumber, cilantro and limes between two bento boxes. Top rice with salmon, cabbage and sesame seeds. Refrigerate until serving.
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