Steamed Cannabis Salmon With Peas And Carrots Recipe
Sometimes, when you want to enjoy medible ingestion, a sweet and gooey treat is just not what the dr. ordered. There is something about a clean, savory, dosed dish that is a welcome change of pace. Cooking in foil or parchment is a method of steaming while not losing the sauces and herbs that are encased in the folding before heating. This salmon is simple to make, is easy on the calories, and quite possibly, if you pace it right, you will feel the effects around dessert time. You will probably have to do the dishes first, but that's kind of perfect. This dish can be microwaved in a safe bowl, covered with plastic wrap. That way it takes only 5 minutes!
4 -6 ounce pieces of skinless salmon
1 tablespoon chili powder
1 teaspoon coarse black pepper
½ teaspoon smoked salt
2 cups frozen peas
1 cup shredded carrots
¼ cup chopped cilantro
4 tablespoons canna-butter
2 tablespoons lime juice
¾ cup salsa, mild to hot
12 thin lime slices
1. Heat oven to 400
2. Cut either parchment or foil into 14- inch length. Place the salmon in the center of the foil. Repeat with all the pieces. Top each piece of salmon with chili powder, pepper, salt, peas and carrots.
3. In a small bowl combine the cilantro canna-butter and limejuice. Divide the butter mixture over the salmon. Top with the lime slices. Bring the edges of the foil up and crimp in a loose, tent shape. Bake 15 minutes.
4. Carefully open the packets. Discard the lime slices. Place on a plate and spoon the salsa over each portion.