Hemp Crusted Salmon, Yuzu Ponzu

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Hemp Crusted Salmon, Yuzu Ponzu



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.





6 5-ounce portions of wild king or wild sockeye salmon

2 tablespoons hulled hemp seeds



1 pound chinese broccoli, cleaned & trimmed

1 piece lotus root, peeled & sliced 1/4 inch thick

1/2 pound snap peas, cleaned & trimmed



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 salmon 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 4-6

This recipe is courtesy of Dr. Weil’s True Food Kitchen restaurant in Phoenix, Arizona.

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