Bento #113 - salmon and wild rice

Something simple, but nice. The rice mix is the same as before, but a new batch - I ran out of jasmine rice to mix it with, therefore this batch is darker.
The salmon is simply sprinkled with salt and lemon pepper and grilled on a foreman grill. So is the asparagus (timesaving, right?). Tomato salad with red onions, olive oil, white wine vinegar and basil. Hollandaise from a packet.

Dessert (not very easy to see here) is the last of the pumpkin pie, a few peanuts and some sticks of sugared ginger. And a konpeitou.