Sockeye Salmon over Freekeh

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.