Hemp Crusted Salmon, Yuzu Ponzu

• 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)

1. For the salmon:
2. 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.
3. 2. Place on a baking sheet. Bake the salmon at 350 degrees for 12-18 minutes or until desired doneness.
4. For the vegetables:
5. 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.

salmon, king, hemp seeds, chinese broccoli, lotus root, peas, mushroom, yuzu juice, soy sauce, clove garlic, ginger, red chili

Taken from www.epicurious.com/recipes/member/views/hemp-crusted-salmon-yuzu-ponzu-50100140 (may not work)