Recipes

Photo by Eva Kolenko

Wild Salmon with Asparagus, Potatoes and Sedated Saffron Yogurt

When salmon is in season (late spring through early fall), it doesn’t need much embellishment, which this recipe allows). Plus, the saffron yogurt means it can be served to those who aren’t partaking.

1 small pinch of saffron threads
½ cup plain Greek yogurt
2 tablespoons cannabis olive oil
2 teaspoons lemon juice
½ small clove garlic, grated
½ teaspoon lemon zest
½ teaspoon turmeric
Kosher salt as needed
¾ pound fingerling potatoes
1 small bay leaf
4 (5-ounce) salmon fillets, preferably wild, skin removed
Freshly ground black pepper, as needed
¼ cup dry white wine or dry vermouth
2 tablespoons olive oil, divided use
1 pound thin asparagus, tough ends trimmed
Watercress, optional
Lemon wedges

In a small bowl, combine the saffron with 1 tablespoon of boiling water; allow to cool. Add saffron and threads to the yogurt, canna oil, lemon juice, garlic, lemon zest, turmeric and salt to taste; set aside.

In a small pot, add the fingerling potatoes and bay leaf, and cover with water by one inch. Bring to a boil, lower heat to a simmer and cook until tender, 8 to 10 minutes depending on size. Drain and set aside.

Heat the oven to 450 F. Season each fillet with salt and a few grinds of freshly cracked pepper. Place in a baking dish that allows the salmon to fit snugly without touching. Add the wine and ¼ cup water to the dish, and drizzle with 1 tablespoon of olive oil. Roast until opaque on the outside and just beginning to flake at the edges, but still bouncy when prodded with a finger, about 7 to 8 minutes. The fish might not seem done, but it will continue to cook as it cools, yielding juicy, medium-rare fish. Bake the fish for approximately 10 to 12 minutes total for well-done fillets.

Heat a large cast-iron skillet over high heat for 3 minutes. Add the remaining tablespoon of olive oil, swirl and immediately add the asparagus in a single layer. Cook undisturbed for 2 minutes to char, then stir, cooking until tender, about 1 minute. Season to taste with salt and freshly cracked pepper.

To serve, take 3 tablespoons of the saffron sauce and arrange in a pool on each plate. Arrange the asparagus and potatoes to the side of the sauce pool and angle the salmon on the yogurt. Garnish each plate with a few sprigs of watercress and lemon. Makes 4 servings at 3.75 mg THC per serving. Recipe by Niki Ford.

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