Entrée

A True Food Kitchen Exclusive! This is not your everyday salmon entrée. Not only is the wild salmon in this recipe enhanced by a crunchy coating of nutty hemp seeds, but it is served atop a bed of lotus root and Chinese broccoli soaked in an exotic yuzu sauce. Dinner can be decadent without sabotaging  your healthy diet!

Food as Medicine
Hemp seeds are a rich source of omega-3 fatty acids, highly digestible protein, and minerals including phosphorus, magnesium, zinc, copper and manganese. They are also gluten-free, so will not trigger symptoms of celiac disease.

Yuzu, like most citrus, is a rich source of vitamin C and other antioxidants. Yuzu can be a valuable source of "C" in colder climates, because it is more cold-hardy than other forms of citrus fruit.

SALMON
6 5-ounce portions of wild king or wild sockeye salmon
2 tablespoons hulled hemp seeds

VEGETABLES
1 pound chinese broccoli, cleaned & trimmed
1 piece lotus root, peeled & sliced 1/4 inch thick
1/2 pound snap peas, cleaned & trimmed

SAUCE
1 cup mushroom or vegetable stock
1/4 cup yuzu juice
1/2 cup soy sauce
1 clove garlic, minced
1 tsp ginger, minced
1 pinch red chili flakes (optional)

For the salmon:

1. Season the salmon with salt & pepper & sprinkle with hemp seeds. Use a non-stick pan & coat with a small amount of olive oil. Working in batches to get good sear on the salmon portions, gently sear the salmon pieces on both sides and remove.
2. Place on a baking sheet. Bake the salmon at 350 degrees for 12-18 minutes or until desired doneness.

For the vegetables:

1. Place all vegetables in a steamer pan and steam for 4-5 minutes or until bright green. They should be tender, but still a little crisp.

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