I made salted salmon last weekend, and have been enjoying it in all kinds of ways. Today I made a salted salmon onigiri for my second-grader, who will like the flavor the fish imparts to the plain mixed rice. I added a couple of octodogs with sesame seed and nori facial details, and a quail egg with a molded bear face. I dipped the egg in shoyu for flavor and to add contrast. I filled in the gaps with steamed broccoli, and I also fried some partially steamed kabocha in the same octodog pan. I drizzled shoyu on the wedges at the end to give a bit of salty flavor. The plum slices are accented with watermelon radish and pink carrot flower.
I used Maki's Just Bento recipe for salted salmon. Briefly, all you do is coat a fresh piece of salmon with sea salt, wrap in paper towels and refrigerate for 24 hours to draw the liquid out. After the salting period, you can slice the filet and cook in a few different ways. I chose to pan-fry; a few minutes on each side until cooked through. It is quick and easy to do, and so versatile. I've eaten it in jook, ochazuke, onigiri, and just as is with plain hot rice. It's simply delicious. And since Maki says you can freeze the salted pieces, that's just what I've done. It'll only take a few minutes to fry some up whenever the mood strikes me.
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 12yo (7th grader) son & my 8yo (3rd grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!