Fall bento box

5/5 (1 Review)
Go to preparation
Preparation 30 min
Cooking 15 min
Difficulty Easy

Ingredients

1 servings

  • 1 small salmon steak
  • 2 packs Goat cheese Medallions Fine Herbs, 2x25g
  • 40 g rice
  • 2 beet slices
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp sesame oil
  • 1 carrot
  • 2 sprigs of parsley
  • A drizzle of lemon juice

  • A drizzle of oil

  • Salt and pepper

Steps in the recipe

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  • Step 1

    Dice the salmon and put into a resealable freezer bag.

  • Step 2

    Add the soy sauce, lemon juice, and sesame oil. Close the freezer bag and knead the fish. Refrigerate for at least 2 hours.

  • Step 3

    Cook the rice in a pot with a lot of salted water. Drain and leave to cool.

  • Step 4

    Brown the Soignon fresh goat cheese medallions according to the directions on the package.

  • Step 5

    Peel the carrot and cut it into sticks. Drizzle with oil and lemon juice.

  • Step 6

    Add the chopped parsley and a little bit of salt.

  • Step 7

    Place all the ingredients in a bento box with the carrot sticks on one side. Then place the goat cheese medallions and the beet slices, alternating one after the other.

  • Step 8

    Finish with the rice and top with the salmon cubes. Drizzle some of the marinade on top.

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SIAL Paris 2026: discover Soignon’s new goat cheese products

From October 17 to 21, 2026, Soignon attended SIAL Paris to showcase its products and new goat cheese launches. Over five days, visitors had the opportunity to meet our teams, taste our products and discover the Spreadable Fresh Goat Cheese range, the Fresh Goat Cheese Log with Truffle and the Fresh Goat Cheese Slices.

Here is a look back at the new products and experiences that made SIAL Paris 2026 special.

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