Canna Cooks: Flo-Infused Sockeye Salmon with Brown Sugar-Tossed Brussel Sprouts and Cauliflower Mash
It’s #foodiefriday and we have the perfect cannabis-infused dinner for you and your person - if you're in a sharing mood, that is. We won't blame you if you aren't because this meal is local and delicious, and delivers a high with tantamount decadence. Whether you spread the love or keep it to yourself, bud appetite.
1 lb of sockeye salmon
1 lb of brussel sprouts
1 head of cauliflower
3 medium Yukon Gold potatoes
Small bunch of cilantro
4 cloves of garlic
1 large shallot
½ stick of butter
Make your cannabutter! Melt ½ stick of butter in a small saucepan; once melted, add ten scoops of Flo kief and let simmer for 45 minutes.
While your stovetop activates the THC in your soon-to-be dank cannabutter, salt your salmon fillets and put them in the fridge to draw out moisture. Let the salmon sit while the oven preheats at 425° F.
Prep your veggies! Rinse the brussel sprouts; cut their ends and quarter them. Dice and mix two cloves of garlic and half yourshallot. After removing the stalk, roughly cut the cauliflower head and put it into a boiling pot of salted water, along with cubed (unpeeled) potatoes.
Remove the cannabutter from the stovetop after 45 minutes has elapsed and strain it, using a coffee filter or cheese cloth. Set it aside so that it’s readily accessible!
Remove the salmon from the fridge and season it with two cloves of diced garlic. Drizzle olive oil into a glass baking dish and lay the seasoned fillets in the pan. Drizzle cannabutter on the fillets and bake for about 20 minutes.
While the salmon bakes, put 2 tablespoons of cannabutter in a pan and throw in the shallot-garlic mixture, along with the brussel sprouts and a bit of salt and pepper. Cook for about 10 minutes, but minimize tossing so that the sprouts can brown. Sprinkle 2 teaspoons of brown sugar and squeeze half a lemon on the veggies and cook them for another 5 minutes.
Once the cauliflower stems and potatoes are easily pierced with a fork, remove them from heat and drain them. In the same pot, use a potato masher until your ideal consistency is achieved. Chop a small bunch of cilantro to taste and add it to the mash, along with salt and 2 teaspoons of cannabutter.
Remove your salmon from the oven. Make sure the stove and oven are turned off – we don’t like fires, unless they’re lighting joints.
Enjoy with someone you like having a subtle body high with.