Eatables: Cannabis Infused Glazed Salmon & Kale Salad

Jeremy Bouvet
Eatables: Cannabis Infused Glazed Salmon & Kale Salad

Indulge in the delightful combination of succulent Glazed Salmon and a vibrant  Kale Salad.

This recipe brings together the rich flavours of perfectly seasoned salmon, infused honey, and a refreshing kale salad tossed in a tangy peach vinaigrette. With a touch of herb-infused drops and the added crunch of BBQ chips, this dish promises to satisfy your taste buds while providing a wholesome and satisfying meal.

Ingredients:

For the Glazed Salmon:

  • Salmon fillets
  • Seasoning mix (lemon pepper, smoked paprika, garlic powder)
  • Sesame oil
  • Cannabis infused tincture
  • cannabis Infused honey
  • 2 small sweet peppers

For the Kale Salad:

  • Bunch of kale, stems removed and leaves torn into bite-sized pieces
  • Salt
  • Bclak pepper
  • Sliced strawberries
  • cannabis Infused peach vinaigrette
  • BBQ chips, crushed

Cannabis Infusion:

For this recipe, we recommend using a tincture to mix into your honey, vinaigrette, and glaze. Try one of these options!

NuLeaf Naturals - Full Spectrum Hemp Multicannabinoid Oil

Earthwolf Farms - Zen Oil

Redecan - Reign Drops 15:15

Instructions:

1. Preparing the Glazed Salmon:

  • Preheat your grill to medium-high heat.
  • Season the salmon fillets generously with the seasoning mix, ensuring they are evenly coated on both sides.
  • Drizzle a small amount of sesame oil over each fillet.
  • Lightly sprinkle a few drops of herb-infused drops onto each fillet for an extra layer of flavor.
  • Place the seasoned salmon on the preheated grill, skin side down, and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.
  • During the last few minutes of cooking, brush the tops of the salmon fillets with infused honey, allowing it to caramalize and form a delicious glaze.
  • Remove the salmon from the grill and set aside.

2. Preparing the Kale Salad:

  • Preheat a grill or grill pan to medium heat.
  • In a large mixing bowl, add the torn kale leaves and season with a pinch of salt and black pepper.
  • Drizzle the cannabis infused peach vinaigrette over the kale and toss well to ensure the leaves are evenly coated.
  • Place the kale on the preheated grill and cook for about 3-4 minutes, or until slightly charred and wilted, turning occasionally.
  • Remove the grilled kale from the heat and transfer it back to the mixing bowl.
  • Add the sliced strawberries and toss gently to combine.

Assembling the Dish:

    • Arrange the grilled kale salad on a serving platter or individual plates.
    • Slice the grilled salmon fillets into portions and place them on top of the kale salad.
    • Garnish with thinly sliced sweet peppers for a pop of color and added freshness.
    • Sprinkle the crushed BBQ chips over the salad for a delightful crunch.

         

        Serving and Enjoying:

         

         

        • Serve the Glazed Salmon & Grilled Kale Salad immediately, while the salmon is still warm and the flavours are at their peak.
        • The combination of tender, glazed salmon and the refreshing, grilled kale salad creates a harmonious blend of flavors and textures.
        • Each bite offers a burst of sweetness from the infused honey, a hint of smokiness from the seasoned salmon, and a refreshing tang from the infused peach vinaigrette.
        • The addition of BBQ chips adds a delightful crunch and a playful twist to this satisfying and nutritious meal.

         

        Conclusion:

        With its succulent glazed salmon, refreshing grilled kale salad, and an array of flavour, this Glazed Salmon & Grilled Kale Salad recipe is sure to impress. The infusion of cannabis and honey takes this dish to a whole new level, adding depth and complexity to.

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