Salmon Mildly Flavored in Cannabis Smoke on Asparagus Sous-Weed

by Andre
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For this light spring dish, we used cannabis twice as an ingredient. Our main focus is on asparagus, the queen of vegetables.

To do a queen justice, what could be better than some beautiful, fragrant flowers?

For our asparagus sous weed (sous vide) we have chosen a very gentle cooking method, which is why it is recommended to use decarboxylated flowers. We have chosen – in keeping with the asparagus – “Lemon Haze”. Unlike other cooking methods, there is almost no flavor loss when cooking sous vide, and the flavor can be fully transferred.

The BIO salmon fillet was mildly flavored in cold cannabis smoke for about 15 minutes before roasting.

Asparagus sous weed (sous vide)

  • 500g asparagus
  • 40g butter
  • 0,5g cannabis flower decarboxylated (Lemon Haze)
  • some salt
  • some brown raw cane sugar
  • 2 vacuum bags

To prepare, the asparagus is thoroughly washed and peeled, the mostly woody part is cut off at the bottom. Now the asparagus is put into vacuum bags in 2 × 250g portions, seasoned with a little salt, sugar and 0.25g of flower material each and vacuumed together with 15-20g of butter each,- the asparagus should be in a row and not on top of each other.

Now cook the asparagus at a thickness of about 1.5 cm in the sous vide basin at 80°c for 55 minutes, – thicker spears need a little more time. You can test the consistency of the asparagus by squeezing one end between your fingertips.

Ingredients for 2 servings

  • 2x 150g BIO salmon fillet
  • 1 BIO lemon
  • mountain salt
  • 1 clove of garlic
  • some olive oil for frying

Before preparation, the salmon is rinsed once under cold water and patted dry with a cloth. While the pan is preheating, the fillet pieces are now thoroughly acidified with lemon juice and then salted. The fish should not rest too long in this state, because the salt and acid already starts the cooking process.

Now we add some olive oil to the hot pan and place the fillets skin side down in the hot pan. Now reduce the heat of the pan to low and let it gently fry for about 4 minutes. The right time to turn the salmon is when the fish meat is about half cooked. However, before turning, we add the garlic clove roughly pressed into the pan and now turn the food, where it now cooks for about 30-45 seconds.

We served our salmon mildly flavored in cannabis smoke on asparagus sous weed with a small salad buket, sautéed date tomatoes and gomasio salt.

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