Pan Seared Teriyaki Salmon
Pan Seared Teriyaki Salmon
Directions
- 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.
- Meanwhile prepare the World Dock Chilean Atlantic Salmon per the package instructions.
- 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.
- Spoon generous portions of the buckwheat mixture onto plates and top with fully cooked World Dock Chilean Atlantic Salmon portions.
Ingredients
- 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)
