Wednesday, January 26, 2011
To make my butteryaki salmon:
Heat oiled pan, sear salmon on both sides.
Add a T butter and melt, turn off heat, drizzle shoyu over salmon and into hot pan briefly.
Remove salmon and serve.
Yummy! There's also mixed rice (black, white, black quinoa, cracked wheat and bulgur) onigiri with cherry tomato, steamed broccoli, romanesco and yellow cauliflower, and tiny purple carrot flower shapes. Fruit section has alternating blood and cara cara orange wedges, along with two cherries in the last corner. I'm so happy to have more colors and fresh produce for bento now that spring is coming / here. Do you feel the same way?