COOKING with CANNABIS
Grilled Salmon
by Chef Dana Cunningham
I don ’ t know about you , but I have been grilling every day this summer , and I love it ! Everything tastes so much better grilled ! There are some fun tricks you can do , like this cedar grilled salmon recipe ! There are some special supplies to snag from the store , but you will be thankful that you made the purchase . I absolutely love grilled and smoked fish .
If you don ’ t have a smoker and just a grill like me , having this handy will turn your love for grilled fish on too . I buy the cedar wraps from Price Chopper . They are right next to the cedar planks . If you can ’ t find them , just ask . You will be glad that you did . I used to use cedar planks for grilling fish , but these wraps are easier because they require less soak time . When you use cedar or any wood on your grill , it is recommended to soak it in water before you light it up so that the wood doesn ’ t catch on fire . This wet wood on the grill creates a smoky flavor in your food that ’ s just unbeatable . You could also just use wood chips directly in the fire , but I have found that these wraps are super handy with fish , asparagus , carrots , and any other thing that likes to get stuck or fall through the cracks on the grill .
After you get your cedar wraps , soak them in water for a minimum of 30 minutes . You can soak longer if preferred , but 30 minutes is great for grilling in a hurry . Gosh ! Who grills in a hurry ? I do because I choose to grill dinner every night during the summer . There ’ s nothing better than cooking over an open flame .
This recipe will also include an infused balsamic dressing that you can use on pretty much anything . When I was watching calories , I switched from Ranch to balsamic , which helped me lose a lot of weight . Balsamic is more than just a salad dressing ; it adds a beautiful and tangy flavor to all types of foods . Just a quick tip : when you are buying vinegar and oil for a dressing , don ’ t let its price get you down . You do not have to get extra virgin . Your dressing will be just as amazing using the cheap stuff . I prefer not to use extra virgin because the flavors are milder . I used to make this dressing weekly at a restaurant , and we did not use expensive oil and vinegar .
Infused Balsamic Vinaigrette Ingredients ¾ cup of Olive or pumice oil ¼ cup of balsamic vinegar 2 tablespoons of infused MCT oil 1 tablespoon of Dijon mustard 1 tablespoon of honey 2 tablespoons of fresh thyme 2 tablespoons of freshly chopped parsley 2 tablespoons of freshly chopped oregano 2 tablespoons of diced red onion 1 garlic clove , minced
42 August 2023
The Method
1 . Place all ingredients except the oils into a blender or mediumsized bowl ( if you have a stick blender ) and pulse until all ingredients are nicely combined and larger pieces of onion and herbs are chopped up finely . It may take a few pulses .
2 . With a stick blender , blend the mixture and slowly add the oils . If you add the oil too fast , it will not combine with the vinegar . We call this emulsification . Once the oils are added and the dressing is emulsified , you are done !
Now , Let ’ s Grill !
Grilled Salmon and Asparagus Ingredients 2 salmon fillets , skin on 2 cedar wraps soaked for 30 minutes . 2 tablespoons of butter ( you can use infused if you want ) 1 bundle of asparagus ends chopped off . 1 tablespoon of fresh parsley , chopped . Salt and pepper to taste
The Method
1 . Light the grill ! If using charcoal , this should be done 30 minutes before you put anything on it . If using gas , light it 10 minutes before cooking and set it on high . You want your grill to be superhot , so don ’ t skimp on the charcoal . 2 . Melt the butter in the microwave . 3 . Place salmon fillets on the cedar wraps , drizzle with a tiny bit of the butter and sprinkle salt and pepper over the fish . 4 . Place asparagus in a bowl and toss in the rest of the butter , salt , pepper , and parsley . Stir to coat . 5 . Place the asparagus spears on top of the salmon and then tie the cedar wrap shut .
6 . When the grill is nice and hot , preferably about 400 degrees , place the cedar wraps on the grill and shut the lid but leave the air vent open wide . The salmon will only need to be cooked on high heat for about 4 minutes .
7 . After 4 minutes , close the air vent completely and let it cook for another 6 minutes .
8 . At this point your salmon should be cooked . Cook times may vary depending on how hot your grill is !
9 . Pull the wraps off the grill and cover them with a towel to rest for 5 minutes . Then unwrap the salmon and discard the cedar . I always serve mine over a bed of Jasmine rice , but you could also place this on top of a bed of collard greens or kale !
Enjoy your summer cookouts and try some fresh grilled Salmon .
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .