Hemp Crusted Salmon w/ Chinese Broccoli, Lotus, Peas & Yuzu Ponzu - 13.33g Carbs, 2.17g Fiber
From: Dr. Weil's True Food Kitchen restaurant in Phoenix, Arizona
A True Food Kitchen Exclusive! This is not your everyday salmon entree.
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 rich in omega-3 fatty acids (in the form of alpha-linolenic
acid, or ALA) and protein (hemp contains all 10 essential amino acids),
making them a valuable addition to the diet for vegans and vegetarians.
Hemp is also loaded with fiber and phytosterols, as well as a plethora
of vitamins and minerals, such as magnesium, ascorbic acid, beta-carotene,
calcium, iron, potassium, phosphorus, riboflavin, niacin, thiamin and
vitamin E. Here, hemp seeds are coupled with salmon - another extremely
rich source of omega-3 fatty acids. The omega-3s found in salmon produce
anti-inflammatory forms of the hormone-like molecules called prostaglandins
that also prevent platelet aggregation and enhance blood flow throughout
the body.
--> SALMON
6 5-oz portions of wild king or wild sockeye salmon
2 Tbsp hulled hemp seeds
--> VEGETABLES
1 lb Chinese broccoli, cleaned & trimmed
1 piece lotus root, peeled & sliced 1/4 inch thick
1/2 lb 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
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
almon pieces on both sides and remove.
Place on a baking sheet. Bake the salmon at 350 degrees for 12-18 minutes
or until desired doneness.
--> For the vegetables
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.
Serves: 6
Nutrition per Serving:
291 Calories, 10g Fat, 1.5g Saturated Fat, 3.21g Monounsat Fat,
83.83mg Cholesterol, 36.83g Protein, 13.33g Carbs, 2.17g Fiber
