Ingredients

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)

Preparation

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.