Pan Seared Teriyaki Salmon


  1. In a small pot bring 2 cups of water to a boil. Add the buckwheat and boil until al dente approximately 10 minutes. Drain and add the buckwheat to a bowl and toss with the soy sauce, oil, honey and ginger.
  2. Meanwhile prepare the World Dock Chilean Atlantic Salmon per the package instructions.
  3. While the salmon is cooking heat 1 tablespoon of olive oil in a large sauté pan or wok. Add the sliced shiitakes and bok choy to the pan. Cook, stirring frequently for approximately 3 minutes until the vegetables are tender. Quickly add the reserved buckwheat and toss to incorporate fully.
  4. Spoon generous portions of the buckwheat mixture onto plates and top with fully cooked World Dock Chilean Atlantic Salmon portions.


  • 1 tbsp. Asian Pride® Sesame Oil
  • 2 tsp. Asian Pride® Soy Sauce
  • 8 oz. bok choy, baby, sliced 1/4 inch thick
  • 1/2 cup buckwheat groats, raw
  • 1 tsp. ginger, fresh, minced
  • 8 oz. Peak Fresh Produce® Mushroom(s), Shiitake, stems removed and sliced
  • 2 Peak Fresh Produce® Onion(s), Green, sliced thin
  • 1 tbsp. Roma® Oil, Olive
  • 1 tsp. West Creek® Honey
  • 2 World Dock® Salmon, Chilean Atlantic Fillet(s)