By: Aly K. Benson
It is summertime, and we all know what that means… Time for some nutrition-packed salads! We are making a salmon quinoa power bowl with a honey dijon infused dressing. Cooking in the summer heat, even barbequing, can be overwhelming. Because of this, our team has put together a quick, low-stress dish perfect for when you do not want to spend too much time in the kitchen. This power bowl is packed with ingredients that regularly pair well with cannabis, we have even included a matching hemp element!
1 salmon fillet
1 tbsp dijon
2 tbsp butter
Salt & pepper to taste
7 leaves of butter lettuce
8 brussel sprouts
½ a head of broccoli
¼ cup hemp hearts
¼ cup pumpkin seeds
½ cup feta cheese
½ cup cooked quinoa
½ medium red onion
2 tbsp virgin olive oil
2 tbsp infused coconut oil
2 tbsp honey
1.5 tbsp dijon
1 clove garlic
1 tbsp lime
Salt & pepper to taste
Recipe for 2 people, multiply ingredients for larger quantities if desired. Dose to your personal preference and use an edibles calculator if you are unsure about potency.
Terpene Pairing & Infusion Breakdown:
As always, there are multiple ways to infuse a meal. Of course, if you are unable to infuse oils at home, using a tincture or raw cannabis is a great option. If using a tincture as a replacement, add it into the dressing, whereas the raw cannabis route is best infused directly in the quinoa or sprinkled as a garnish.
When it comes to the oil infusion, any flower with a dominant myrcene, humulene, pinene and bisabolol profile is recommended. The gassiness of the myrcene will contrast with the powerful taste from the feta and dijon while complimenting the hints of acidity and citrus. Humulene and pinene tend to have earthy and wood-based tones that pair nicely with the vegetables in the dish. Lastly, bisabolol has a floral aroma. This will lighten the taste of your dish, and contrast again the natural fats in your salmon and sweetness in the honey.
If you are infusing oil, it is recommended to use a light, sweeter base like coconut oil. Especially for a salmon recipe. It will not over-absorb the terpenes and cannabinoids in your flower, unlike other bases like olive oil and butter. Consider infusing your product at a determined boiling point for a specific terpene. For this terpene profile, try running your infusion at 167 degrees (decarbonated) for 1.5 hours. 167 degrees is the boiling point for myrcene, and this will optimize your flavour profile.
First off, pre-cook your quinoa with 2 parts water 1 part grain and refrigerate until cool.
Next, season the salmon on all sides with dijon, salt and pepper for half an hour before cooking. To kill time, start finely chopping and shredding the base of the salad. Fry the salmon on medium heat until the bottom exterior becomes golden brown. Bonus flavour points if you use a cast iron pan! Flip, and cover your salmon until the center is fully cooked. Use the access butter and fats in the pan to baste the fish, then add the honey. Remove the lid, turn on high and flip once more each side to get a crisp finish. To feel fancy you can add some parsely to your chicken before adding your sauce.
For the salad base, mix the chopped broccoli, feta, quinoa and a dash of salt and pepper. Plate your lettuce, brussel sprouts, hemp hearts, pumpkin seeds and red onion on top. Finally, add your salmon and prepare your dressing.
Mix all the ingredients together, and microwave for 15 seconds to infuse the flavour profile. Pour a desired amount of the dressing onto your dish and you are ready to dig in!