FOOD
CANNABIS SALMON IN A HONEY MIZO GLAZE INGREDIENTS
INSTRUCTIONS
4 skin-on salmon fillets 4-6 oz. n 1 two-inch stem ginger n 2 Tbs. white miso n 1 Tbs. canna oil n 1 Tbs. unseasoned rice vinegar n 1 Tbs. honey n 1 Tbs. sesame seeds n 3 scallions n kosher salt
Make the honey-miso glaze: Peel 2 inches of ginger. Grate the ginger into a small bowl. Add the miso, vinegar, canna oil, honey and water to the bowl with the grated ginger. Taste and adjust the seasonings where needed. Heat a small skillet over medium heat and toast sesame seeds. Make sure to toss frequently until they are lightly golden brown. Be quick; they may burn. Trim and slice 3 scallions crosswise. Season the salmon fillets on all sides with salt and pepper. Place skin sides down in a cold, cast-iron skillet. Heat the skillet over medium heat and cook for 5 minutes. Continue to cook on skin side down until the fish is opaque and cooked. The skin will release from the pan when it is crispy; don’t try to rush it. Using a spatula, gently flip the fillets, then remove the pan from the heat. Continue to cook off-heat 1 minute longer for regular-sized fillets, but very thick ones might be about 2-3 minutes more. The inside should be still a little pink and translucent. Plate, spoon, serve and enjoy!
INGREDIENTS
INSTRUCTIONS
4 boneless skinless chicken breasts n 1/3 cup chicken broth n 3 Tbs. melted cannabutter n 4 Tbs. fresh lemon juice n 1 Tbs. honey n 2 tsp. garlic, minced n 1 tsp. Italian seasoning n salt and pepper to taste n optional: fresh rosemary and lemon slices, for garnish
Preheat oven to 400°F and grease a baking sheet or large casserole dish. Melt canna-butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning and salt and pepper. Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes, spoon the sauce from the pan over the chicken. Garnish with fresh rosemary and lemon slices if desired and serve.
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LUX BOND & GREEN
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CANNABIS BAKED LEMON CHICKEN
LBG.fw21.Food.indd 64
10/13/21 12:00 PM
