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Canna Cooks: Flo-Infused Sockeye Salmon with Brown Sugar-Tossed Brussel Sprouts and Cauliflower Mash

Justin Sund

 

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.

INGREDIENTS

Flo kief

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

Brown sugar

1 lemon

½ stick of butter

Olive oil

Salt

Pepper

 

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Plate!

Step 10

Enjoy with someone you like having a subtle body high with.