Recipes
March 31, 2018
DISCLAIMER:
Dosing remains highly individualized and varies according to your symptoms and strength of the cannabis strain being used. As a general rule, try and maintain easily understood ratios between amounts of cannabis and butter or oil being infused. If your infused oil or butter is particularly strong, consider using only half infused and half non-infused, or whatever ratio works best for your specific needs. It’s incredibly important to keep your edibles out of reach of children or anyone else in your household who should not be using them. Make sure your edibles are properly marked and stashed safely away.
It is important to remember to always “start low and go slow.”
Determining your optimal dose requires careful consideration and guidance from a healthcare professional. It is best to consult with your healthcare provider in order to determine your individual dose.
Serves 4
Ingredients
- 1 ½ pound piece of skinless salmon fillet
- 2 lemons, thinly sliced
- 1 tablespoon of fresh lemon juice
- 1 blood, mandarin or regular orange, thinly sliced
- 6 sprigs thyme, rosemary, oregano or marjoram (optional)
- 1 cup olive oil, divided between canna olive oil and regular*
- 1 cups fresh herbs, such as cilantro, dill, tarragon and parsley picked from the stem
- Salt and pepper
*The amount of canna versus non-canna infused oil you use depends on the strength of your oil and your tolerance to the effects of medical cannabis. We suggest starting with 1/3 cup of canna oil and 2/3 cups of regular olive oil, or ½ canna oil and ½ regular olive oil if you have a higher tolerance.
Instructions
- Preheat oven to 150° C (300° F). Remember, in heating cannabis infused oils, you want to stay away from heat over 177° C (350° F) in order to preserve the active ingredients.
- Season salmon with salt and pepper on both sides before placing the fish in a large baking dish. Cover with the sliced citrus fruit, as well as the sprigs of thyme, rosemary, oregano or marjoram, if you’re using them.
- Slowly drizzle on your canna (and regular) olive oil and bake until the salmon is cooked through. Roughly 25-25 minutes, depending on the thickness of your salmon.
Toss your fresh herbs with 1 tablespoon of lemon juice and salt to taste. Serve alongside the finished salmon. You can even pour some of the extra oil from the pan directly onto the herbs.
