Back To SChool Salmon Bento Box

Recipe and Photography by Chef Eric Gephart

School is back in session and that means it’s time for quick, fun, and delicious lunches to go! This cast-iron seared salmon bento box is a sure-fire win for both kids and adults!

INGREDIENTS

DIRECTIONS
For the Salmon:

Oil the bottom of your pan, add the oil and bring it to medium to high heat.

Season your fillet with salt and pepper. Do a quick drag test with the fillet over the cast iron and ensure it does not stick. Lay the fillet in the pan away from yourself. Allow to sear for 1 minute then flip and continue cooking for another minute or until you have reached your desired doneness. (The fillets cook fast; I cooked my fillet to 130F)

Remove the fillet from the pan with tongs and slice into garnish size pieces. (It is perfectly fine if the slices break apart and shred, it will make it easier to use for a topping.

For the Bento Box Filling:

Ingredient list is only limited by your imagination and number of squares in your bento box! Today’s Kvaroy Bento Box includes:

  • 1 pita or naan bread (toasted and sliced into tea sandwich sizes)

  • 2 tablespoons herbed cream cheese or hummus

  • 1 compartment sliced english cucumber, carrot, celery, and other fresh vegetables

  • 1 compartment fresh fruit

Build Method:

Take out a slice of the pita or naan, use a carrot or celery to spread the cream cheese or hummus across the surface to the bread. Top with salmon and then thin sliced cucumber. Enjoy!