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Video: How to make cannabis-infused wild sockeye salmon cakes

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Presented By Tantalus Labs October 23, 2019

Similarly to how fresh, local ingredients make a meal, the same can be said when sourcing cannabis to cook with. Cultivars with an emphasis on local, sustainable growing practices find it maintains the terpenes and enhances the flavours of the strain–perfect for adding bold flavour to any dish. So, whether you’re a self-proclaimed canna-chef or just canna-curious, let’s get cooking.

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These fish cakes are so fresh and full of natural bold flavour, they don’t need a sauce.

Alberta-native and co-founder of Postmark Brewing, Steve Thorp, shows us the beauty of Galiano Island as he makes Wild Sockeye Salmon Fish Cakes with infused olive oil on the dock.

Pairing the salmon caught moments before with Tantalus Labs’ Blue Dream infused olive oil, it’s a meal that’s as good for the body as it is the soul.

Blue Dream is a Sungrown sativa strain with a high THC potency. Slow-cured in Tantalus Lab’s sustainable greenhouse facility SunLab, it’s natural blueberry syrup flavour with hints of brown sugar and caramel add just the right aroma to balance out the savouriness.

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These fish cakes are so fresh and full of natural bold flavour, they don’t need a sauce. A simple drizzle of infused oil is all that’s needed to complete the dish.