Ingredients:
- 4 Pacific salmon fillets
- 1/4 cup maple syrup
- Cedar planks (soaked in water for at least 1 hour)
- 1/2 cup butter (softened)
- 1-2 grams of cannabis (decarboxylated)
- Salt and pepper to taste
Instructions:
- Prepare the Cannabis Butter:
- Decarboxylate the cannabis by spreading it on a baking sheet and baking it at 240°F (115°C) for about 40 minutes.
- Grind the decarboxylated cannabis into a fine powder.
- In a small bowl, mix the softened butter with the ground cannabis until well combined. You can refrigerate the butter to let the flavors meld if desired.
- Marinate the Salmon:
- In a small bowl, mix the maple syrup with a pinch of salt and pepper.
- Place the salmon fillets in a shallow dish and pour the maple syrup mixture over them. Let marinate for at least 30 minutes.
- Prepare the Cedar Planks:
- Preheat your grill to medium-high heat.
- Place the soaked cedar planks on the grill and close the lid. Heat the planks for about 3-5 minutes until they start to smoke and crackle.
- Grill the Salmon:
- Place the marinated salmon fillets on the heated cedar planks.
- Close the grill lid and cook the salmon for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish with Cannabis Butter:
- Once the salmon is cooked, remove it from the grill.
- While the salmon is still hot, spread a small amount of the cannabis butter over each fillet, allowing it to melt and infuse the fish with its flavors.
- Serve:
- Season with additional salt and pepper if needed.
- Serve the maple-glazed cedar plank salmon hot, paired with your favorite side dishes.
Enjoy this flavorful and unique dish that combines the sweet and smoky notes of maple and cedar with the rich infusion of cannabis butter!
This recipe is one of many dishes served at Henry Weedmonger’s restaurants. He specializes in cannabis-infused gourmet cuisine.
