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Fall bento box
Go to preparation
Preparation 30 min
Cooking 15 min
Difficulty Easy
Ingredients
1 servings
- 1 small salmon steak
- 2 packs Goat cheese Medallions Fine Herbs, 2x25g
- 40 g rice
- 2 beet slices
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tbsp sesame oil
- 1 carrot
- 2 sprigs of parsley
A drizzle of lemon juice
A drizzle of oil
Salt and pepper
Steps in the recipe
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Step 1
Dice the salmon and put into a resealable freezer bag.
Step 2
Add the soy sauce, lemon juice, and sesame oil. Close the freezer bag and knead the fish. Refrigerate for at least 2 hours.
Step 3
Cook the rice in a pot with a lot of salted water. Drain and leave to cool.
Step 4
Brown the Soignon fresh goat cheese medallions according to the directions on the package.
Step 5
Peel the carrot and cut it into sticks. Drizzle with oil and lemon juice.
Step 6
Add the chopped parsley and a little bit of salt.
Step 7
Place all the ingredients in a bento box with the carrot sticks on one side. Then place the goat cheese medallions and the beet slices, alternating one after the other.
Step 8
Finish with the rice and top with the salmon cubes. Drizzle some of the marinade on top.
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