Sockeye Salmon over Freekeh
- Asafoetida7 g21 kcal
- Bamboo shoots196 g53 kcal
- Canola oil32 ml283 kcal
- Cayenne pepper6 g19 kcal
- Emmental cheese48 g189 kcal
- Freekeh217 g770 kcal
- Fresh bay leaf2 piece2 kcal
- Hoisin sauce296 ml651 kcal
- Salt4 g0 kcal
- Sockeye salmon177 g232 kcal
- Sweet potato2 piece224 kcal
- Wasabi root30 g33 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender sockeye salmon paired with bamboo shoots and sweet potato and freekeh, finished with fresh bay leaf and wasabi root and a hit of cayenne pepper and asafoetida. 1. Pat the sockeye salmon dry and season with salt, cayenne pepper and asafoetida. 2. Heat canola oil in a heavy pan and sear the sockeye salmon until it develops a deep golden crust, about 14 minutes. 3. Add bamboo shoots and sweet potato to the pan and cook until just tender, stirring in fresh bay leaf and wasabi root for fragrance. 4. Cook the freekeh separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce and a scattering of emmental cheese before serving hot.