Roast Organic Salmon Bento Box

Serve in a bento box with jasmine rice and salad leaves.


  • 8-10oz fillet of salmon with the skin on (you can ask your fishmonger to cut a centrepiece off a side of salmon and to take out the pin bones.)
  • for oscar’s teriyaki marinade:
  • 80 ml superior light soy sauce
  • 30 ml simple syrup (15ml caster sugar, 15ml water)
  • 1 tblsp honey
  • 2 tblsp oyster sauce
  • ½ tsp five spice powder
  • 2 tbls rice wine vinegar
  • 1 red chilli (sliced)
  • 1 tsp ginger root (diced fine)
  • 1 clove garlic crushed
  • 1 lemongrass stalk (crushed)
  • for the smoked salmon sticks:
  • 2 spring roll wrappers
  • 2 slices smoked salmon julienne
  • 1 tsp ginger (finely chopped)
  • black pepper
  • oil for frying
  • 6 oz edamame
  • 4 cup water
  • 2 tsp sea salt
  • soy sauce for dipping


  1. In a medium dish, combine all the ingredients and whisk together.
  2. Place the fillet of salmon flesh side down.
  3. Marinade for 6 hours or overnight.
  4. Take salmon out of the marinade, pat dry and set aside.
  5. In a small saucepot over medium heat, place marinade.
  6. Bring to a boil and simmer for 15 minutes.
  7. This should be reduced by half and produce a nice shiny glaze for the cooked salmon.
  8. Preheat the oven to 200 degrees Celsius.
  9. Place salmon on a cooking rack or baking tray and place in the oven for 12-15. minutes. Let rest and glaze before serving before serving.
  10. For the Smoked Salmon Sticks:
  11. Place spring roll wrapper on a clean work surface.
  12. From the bottom of the wrapper, place the julienne smoked salmon all the way across lengthwise and follow with the ginger.
  13. With your finger, rub some water around all four sides of the wrapper.
  14. Start rolling the wrapper all the way up until it is sealed resembling a chopstick.
  15. Repeat with the other wrapper.
  16. In a shallow pan or chip pan preheat the oil to 180 degrees Celsius.
  17. Place the chopsticks of smoked salmon in and fry until golden brown and crisp.
  18. Drain and cut off all ends.
  19. Cut into 3-inch sticks and serve.
  20. For the Edamame:
  21. In a small saucepot bring the water to a boil.
  22. Season with salt.
  23. Place edamame and cook for 7-8 minutes until done.
  24. Drain and serve straight away.
  25. Sprinkle some sea salt on top and soy sauce on the side.
  26. Place all of the ingredients when ready to serve into the different compartments of the bento box.
  27. All of the above can be served with steamed Jasmine rice and some nice green salad leaves.


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