Pan Sear Teriyaki Salmon w/ Shiitake Mushrooms, Baby Bok Choy + Buckwheat

Pan Sear Teriyaki Salmon w/ Shiitake Mushrooms, Baby Bok Choy + Buckwheat

  • Salmon
  • Lodging
  • C & U
  • B & I
  • Casual Dine/FSR
  • Entree
  • Deep Fried
  • Oven Ready
  • Griddle/Flat Grill
  • Sautéed
  • Flavor Profile: Asian
  • Complexity: Medium
  • Dietary Concerns: Gluten


Yield: Servings
  • 2 ea
    Teriyaki Salmon, portions
  • ½ cup
    Raw Buckwheat Groats
  • 2 tsp
    Soy Sauce
  • 1 tbsp
    Sesame Oil
  • 1 tsp
  • 1 tsp
    Fresh Ginger, minced
  • 2 ea
    Scallions, sliced thin
  • 1 tbsp
    Olive Oil
  • 8 oz
    Shiitake Mushrooms, stems removed and sliced
  • 8 oz
    Baby Bok Choy, sliced ¼” thick


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 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 cook Teriyaki Salmon portions.

Pairing Suggestions

Consider a nice steamed vegetable to compliment the flavors of this dish. Suggest a lighter, white wine to round out the meal.


Product SKUs

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