Canna-Honey Glazed Salmon with Roasted Asparagus and Potatoes
Recipe Info
Yield: 2 servings
Prep time: 15 minutes
Cook time: 20 minutes
A balanced and elegant entree featuring pan-seared salmon fillets finished with a sweet and savory cannabis-infused honey glaze, served with a side of crisp roasted vegetables.
Terpene Pairing
Myrcene: Found in mangoes and hops, this terpene possesses an earthy, balsamic aroma that beautifully mirrors the sweetness of the honey and the rich oils of the salmon, promoting a deeply relaxing effect.
Dosage Information
Total infusion: 2 tablespoons cannabis-infused honey.
Per serving: Approximately 1 tablespoon of infusion per plate. Ensure the glaze is divided evenly between the two fillets during the final glazing step.
Ingredients List
2 6oz salmon fillets (skin-on preferred)
1/2 lb baby potatoes, halved
1/2 lb asparagus, trimmed
2 tablespoons cannabis-infused honey
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon fresh dill, chopped
Salt and cracked black pepper to taste
Lemon wedges for serving
Decarboxylation Instructions
Preheat oven to 240°F. Break cannabis flower into small pieces and spread on a parchment-lined baking sheet. Bake for 30-40 minutes. Allow to cool completely before starting the infusion.
Infusion Instructions
In a double boiler, combine 1 cup of raw honey with your decarboxylated flower. Heat on low (do not exceed 160°F) for 2 hours. Strain through a fine-mesh sieve or cheesecloth while warm. Store in a glass jar in a cool, dark place.
Preparation Instructions
Preheat oven to 400°F. Toss halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
After 15 minutes, move potatoes to one side of the tray and add the asparagus. Drizzle with a little more oil and salt. Roast for another 10 minutes.
While vegetables roast, whisk together the cannabis-infused honey, soy sauce, grated ginger, and minced garlic in a small bowl.
Season salmon fillets with salt and pepper. In a non-stick skillet over medium-high heat, add remaining oil. Sear salmon skin-side down for 4-5 minutes until skin is crispy.
Flip the salmon. Carefully pour the honey glaze mixture into the pan. Use a spoon to continuously baste the salmon with the bubbling glaze for the final 2-3 minutes of cooking.
Remove from heat. Place salmon on plates alongside the roasted potatoes and asparagus.
Drizzle any remaining glaze from the pan over the salmon and vegetables. Garnish with fresh dill and serve with lemon wedges.
Chef Tips
To get the perfect crispy skin on the salmon, make sure the fish is at room temperature and patted bone-dry before it hits the hot oil. Avoid moving the fish until the skin naturally releases from the pan.
Consume Responsibly
Start Low, Go Slow