Miso Butter Teriyaki Salmon Bento

Sweet n savory salmon

Miso Butter Teriyaki Salmon Bento

A classic teriyaki salmon with a miso twist—s weet, savory, and packed with umami.

Miso Butter Teriyaki Salmon Recipe

Ingredients:

• 4 (6oz) salmon filets

Teriyaki Sauce:

• 2 Tbsp sake

• 3 Tbsp mirin

• ¼ cup soy sauce

• 1.5 Tbsp water + 1 Tbsp corn starch

• 1 Tbsp brown sugar

• 2 garlic cloves, minced

• 1 tsp grated ginger

Miso Butter:

• 4 Tbsp butter, room temperature

• 1 ½ Tbsp white miso

Directions:

1. Make the Teriyaki Sauce:

   • In a small saucepan, mix sake, mirin, soy sauce, water-cornstarch mixture, brown sugar, garlic, and ginger.

   • Bring to a simmer over medium heat, whisking until the sugar dissolves and the sauce thickens.

   • Remove from heat and set aside.

2. Make the Miso Butter:

   • In a small bowl, mix butter and white miso until smooth and well incorporated.

3. Prepare the Salmon:

   • Pat dry the salmon filets.

   • Brush a thin layer of miso butter on each filet.

     

   • Spoon teriyaki sauce on top.

   • Broil on high for 10-12 minutes until the sauce blackens at the edges and the salmon reaches an internal temp of 120-125°F.

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Sunomono Salad Recipe

Ingredients:

• 2 English cucumbers, thinly sliced

• 1 tsp salt

• 2 Tbsp rice vinegar

• 1 Tbsp sugar

• ¼ tsp salt

• 1 tsp soy sauce

Directions:

1. Sprinkle 1 tsp salt over the cucumber slices and let sit for 10 minutes to draw out moisture.

2. Rinse and squeeze out excess water.

3. In a small bowl, mix rice vinegar, sugar, salt, and soy sauce until sugar dissolves.

4. Add cucumbers, mix well, and marinate for at least 30 minutes.

5. Sprinkle with sesame seeds before serving.

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Sesame Bacon Brussels Sprouts

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved

• 4 oz bacon, cut into bite-sized pieces

• 1 Tbsp sesame oil

• Salt & pepper to taste

Directions:

1. Preheat oven to 425°F.

2. Toss Brussels sprouts with sesame oil, salt, and pepper, then spread them on a baking sheet.

   

3. Scatter bacon pieces around the sprouts.

4. Roast for 20-25 minutes until tender and crispy.

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Assemble the Bento:

1. Divide brown rice into four meal prep containers and sprinkle with furikake.

2. Top each with miso butter teriyaki salmon.

3. Divide sunomono salad and Brussels sprouts among the containers.

4. Enjoy throughout the week!