About the Recipe
Nestled within the tranquil settings of the Wake'n'Bake Lounge, where culinary heritage meets modern flair, a new addition to the menu beckons. Today, we are excited to share a recipe for cannabis-infused cedar plank salmon, a dish that evokes the spirit of the Pacific Northwest with a contemporary twist.
Ingredients
- 1 large cedar plank (about 15 inches long), soaked in water for at least 2 hours
- 2 pounds salmon fillet, skin on
- Salt and freshly ground black pepper, to taste
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup cannabis-infused olive oil
- Fresh dill, for garnish
- Lemon wedges, for serving
Preparation
1. Preheat your grill to medium-high heat, or an oven to 375°F (190°C).
2. Place the soaked cedar plank on the grill or in the oven for about 3 minutes per side to heat it up and release the cedar aroma.
3. Meanwhile, prepare the salmon by patting it dry with paper towels. Season the fillet generously with salt and black pepper.
4. In a small bowl, mix together the brown sugar, smoked paprika, and garlic powder. Rub this mixture over the top of the salmon.
5. Drizzle the cannabis-infused olive oil evenly over the seasoned salmon, ensuring it is well-coated.
6. Place the salmon, skin-side down, on the preheated cedar plank.
7. Cook on the grill with the lid closed or in the oven for about 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
8. Remove from heat, garnish with fresh dill, and serve immediately with lemon wedges on the side.