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Photo of Salmon Bento Box by WW

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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