DIRECTIONS 1. In a large skillet over medium-high heat, heat cannabis oil. 2. Season salmon all over with salt and pepper. When oil is hot, add salmon and cook for 6 minutes. Flip over and cook 2 minutes more. Transfer to a pan and keep warm in 170 degree oven. 3. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook about 1 minute. 4. Add cherry tomatoes and season with salt and pepper. Cook for 3 minutes, then add spinach and cook until spinach is wilted. 5. Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer about 3 minutes. 6. Return salmon back to skillet and simmer for 3 minutes more. Approx. 22mg THC per serving.
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