Wednesday, January 16, 2013

Salmon, Kabocha and Potatoes LunchBots Bento

It's still pretty cold (around freezing temps at night), but we're taking a break from the thermal soups and stews to get in some omega-3s. I made salmon butteryaki, which is my favorite way to make this fish. I first slice it into portions, then pan-fry in olive oil on all sides, a few minutes, until crispy. At the end, drop a pat of butter down the side of the pan, swirl all around the fish until sizzling. Turn off heat and drizzle with shoyu. Yum! I also cubed some kabocha and fried them in the same pan, then sprinkled them with garlic powder and parmesan. There's also a sprig of steamed broccoli tucked in next to the fish. I oven-baked some potato wedges to go with the fish, tossing in olive oil, garlic powder and dried parsley (p.s. potatoes are delicious with cracked black pepper too!). There are a few house-pickled cucumbers in there as well. Finally, a little fruit section: strawberries, blackberries and blueberries -- finish out this colorful LunchBot Trio for TinySprite.


  1. That salmon looks so delicious! I'll have to try it that way. How long do you cook it in the butter?

    1. I add butter just briefly, towards the last minute of cooking or so. You can also cook the fish in butter from the start, but I like using olive oil. It will sizzle and bubble and give a nice buttery flavor. When you add the shoyu (just a little), the combo mixes together and smells great.
      Thanks Becky; hope you enjoy it!