IF A QUAINT DINNER PARTY IS IN THE PLANS AND YOU HAVE A DESIRE FOR A LITTLE GANJA on the gourmet tip, salmon makes a great choice. With this recipe the sauce and salad can be prepared ahead of time and stored in the fridge, and the salmon will grill quickly so you can spend more time with your guests than your oven. Salmon is also a relatively easy thing to cook up and make look great on a plate.
INGREDIENTS:
3.5 to 7g of bud or hash (14g shake)
4 6 to 8oz. salmon filets
1 orange (peeled & quartered)
1/8 cup chopped shallots
1/8 cup white wine
1/8 cup lemon juice
Salt to taste
1/8 cup heavy cream
1/4 lbs. butter
1 red onion sliced very thin
1/2 tbsp fennel
1 orange segmented
1 pinch ground cumin
1/4 tsp olive oil
1/4 red bell pepper, julienne
1 tbsp chopped chives
Descriptions:
For this recipe I prefer to use bud (or hash) instead of shake so the "green" flavor isn't too over-powering. Season the salmon with salt and pepper and grill until cooked through. To make the sauce, add the quartered orange, white wine, lemon juice and shallots to a heavy bottom saucepan and reduce to a syrup. Now add the heavy cream and your bud. Reduce the cream to half and then slowly add in your butter over low heat to maintain THC levels. Strain the sauce and season to taste. In a bowl, mix the orange segments, fennel, cumin, oil, red pepper, chives, onions and salt together. Use as a garnish on top of the salmon steaks.
Enjoy
BiLL2oo0
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