SALMON BENTO
(with cous cous salad, soft boiled egg and grapes)

Ingredients
1 pc salmon (about the size of a lady’s palm
1 tbspn wholegrain mustard
1 tbspn honey
a pinch of salt and pepper
olive oil (to cook)

Instructions
Mix all of the above (except olive oil) into a bowl and let it marinade for 15 minutes 
Drizzle olive oil in a pan and let it heat up
Place salmon skin side down first - for 4 minutes
Turn it over and let it cook for another 4 minutes 
DONE!

As for the cous cous salad, I’ll be honest. This was my first time making cous cous, I reallly did not take note of how much I used. Basically, I just followed the instructions from the back of the box (in terms of water needed to cook it) and the rest I just adapted it myself. Oh instead of using hot water, I used hot chicken stock. So here goes:

COUS COUS SALAD
Ingredients
1/4 cup Cous cous (thereabouts)
1/2 cup HOT Chicken stock (thereabout - if unsure, please refer to the packaging instructions)
Raisins
Cherry tomatoes

Instructions
Prepare cous cous as per packaging’s instructions (i used chicken stock instead of water for a more flavourful cous cous. Hence I did not need salt or butter)
Add raisins into the cous cous and chicken stock - raisins will then rehydrate itself and become more plump and juicy
Once done, just throw in some cherry tomatoes.

SALMON BENTO

(with cous cous salad, soft boiled egg and grapes)

Ingredients

  • 1 pc salmon (about the size of a lady’s palm
  • 1 tbspn wholegrain mustard
  • 1 tbspn honey
  • a pinch of salt and pepper
  • olive oil (to cook)

Instructions

  1. Mix all of the above (except olive oil) into a bowl and let it marinade for 15 minutes 
  2. Drizzle olive oil in a pan and let it heat up
  3. Place salmon skin side down first - for 4 minutes
  4. Turn it over and let it cook for another 4 minutes 
  5. DONE!

As for the cous cous salad,¬†I’ll be honest. This was my first time making cous cous, I reallly did not take note of how much I used. Basically, I just followed the instructions from the back of the box (in terms of water needed to cook it) and the rest I just adapted it myself. Oh instead of using hot water, I used hot chicken stock. So here goes:

COUS COUS SALAD

Ingredients

  • 1/4 cup Cous cous (thereabouts)
  • 1/2 cup HOT Chicken stock (thereabout - if unsure, please refer to the packaging instructions)
  • Raisins
  • Cherry tomatoes

Instructions

  1. Prepare cous cous as per packaging’s instructions (i used chicken stock instead of water for a more flavourful cous cous. Hence I did not need salt or butter)
  2. Add raisins into the cous cous and chicken stock - raisins will then rehydrate itself and become more plump and juicy
  3. Once done, just throw in some cherry tomatoes.
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