A Simple Lunch


I decided to make Jessica a simple lunch when she worked from home one day. She’s been working really hard and so I thought it would be a nice gesture.

Inspired by the Japanese Bento-Box, I made a selection of different things for her to try. On the menu, we have Salmon Tataki, Salmon Ceviche, Tamagoyaki (Egg), Quinoa, and honey glazed pumpkin squash.

Salmon Tataki

  • 1 teaspoon grated ginger
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon of lemon juice
  • 1 tablespoon of orange juice
  • 1 tablespoon of sugar
  • 3 tablespoons of ponzu sauce
  • 1 small shallot finely slice or a quarter of red onion finely sliced
  • pinch of salt
  • 1 teaspoon of sesame seeds to garnish at the end.
  • A Salmon Filet
  • A bed of greens
  1. Make 1/2 inch incisions, every 1/4 inch, on your salmon filet so that you can slice it easier when cooked.
  2. Place the salmon on a cast iron skillet and blowtorch evenly for 30 seconds on all sides. Alternatively sauté the salmon on high heat with olive oil. Turn the salmon on all sides every 30 seconds. You want the salmon to be cooked on the outside and raw in the middle. Let it rest for 5 minutes before carving the salmon into slices.
  3. In a bowl, combine the grated ginger, lime, lemon, and orange juice. Add in the ponzu sauce, olive and sesame oil to the mix.
  4. Fan out the salmon onto the bed of greens, and drizzle the sauce over the salmon. Add the sliced red onion and sesame seeds as garnish.

Salmon Ceviche

  • A Salmon Filet
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 small shallot finely slice or a quarter of red onion finely sliced
  • pinch of salt
  • 1 teaspoon of coriander
  1. Dice up the remaining salmon you have into cubes.
  2. Cover the salmon in a mixture of lemon and lime juice with coriander and onion to leave for 2-3 hours.


  • 2 Eggs
  • 1 teaspoon of ponzu sauce
  • 1 tablespoon of butter
  1. Whisk two eggs with ponzu sauce and melted butter.
  2. On high heat, pan fry the eggs similar to an omlet. After 1-2 minutes, carefully fold the egg over into a roll. Take the rolled egg off the heat.
  3. Let it cool and slice the egg into pieces.

Honey Pumpkin

  • 5 small pieces of pumpkin squash
  • 1 tablespoon honey
  • 2 cups of corn oil
  1. Slice the pumpkin squash into pieces.
  2. Heat corn oil at high heat until frying temperature.
  3. Fry the pumpkin squash for 1-2 minutes until golden brown.
  4. Remove and place over paper towel.
  5. Coat each piece with honey.

Thai-Inspired Quinoa

  • 1 teaspoon grated ginger
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1/4 quarter cup of organic peanut butter
  • 1 tablespoon of sugar
  • 1 teaspoon of soy sauce
  • 1 cup of quinoa
  • 1/4 cup chopped red and yellow peppers
  • 1/4 cup of red onion
  1. Bring 2 cups of water to boil, add quinoa, and simmer for 10-15 minutes. Remove from heat and fluff the quinoa with a fork. Leave the quinoa to cool.
  2. Dice the red onion, and red and yellow peppers. Mix with the quinoa in a big bowl.
  3. Mix together the ginger, olive oil, sesame oil, peanut butter, sugar and soy sauce.
  4. Pour the dressing over the quinoa and vegetables. You may serve at room temperature or chilled.


There you have it! This lunch was made in 1 hour. I particularly enjoyed the quinoa, it was a hearty meal. You can really taste the organic peanut butter compliment the quinoa. The honey pumpkin came in a close second. It would make a great snack. It’s similar to honey glazed potatoes in Korean restaurants. Hope you find a recipe you like!



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