I’m a big fan of seafood and this parmesan crusted salmon with herb butter hits all the main points I love when enjoying a seafood dish. A bit of salt, a bit of crunch, and a lot of flavors come together in this dish in perfect harmony. You can serve this with your favorite veggies on the side, like broccoli or asparagus, or over a grain like rice or quinoa.
For the salmon, you’ll need:
- 6 oz fresh salmon (skinless)
- ½ cup parmesan
- Salt (to taste)
- Pepper (to taste)
- 1 tsp garlic powder
- ½ cup chopped parsley
- 1 cup Panko breadcrumbs
- 1 Egg
- 2 tablespoons cannabis infused olive oil
First, preheat your oven to 400 degrees Fahrenheit. Prepare your baking sheet by lightly oiling with cannabis-infused olive oil. Just a tablespoon or two will do. In a medium-sized bowl, mix together your panko breadcrumbs, parmesan, chopped parsley, and a bit of salt and pepper to taste, and garlic powder. These are the ingredients for your parmesan crust. You can set this aside until ready to use.
Next, whisk an egg in another bowl. This is the second part of your dredging station for the fish. With one clean hand, dredge your skinless salmon in the whisked egg, then completely coat in parmesan crust mixture with your opposite clean hand. The fish can be cooked skin-on if you prefer, but for this recipe, we’re using skinless salmon.
Once your salmon is crusted, go ahead and place it on a lightly oiled baking sheet, along with your preferred veggies. This is also a great time to start cooking your rice if you’re serving this over rice. I personally love this fish with a Mediterranean style quinoa salad with cucumber, cherry tomato, feta cheese, and loads of dill. All the flavors tie in together perfectly.
Drizzle a bit of cannabis-infused olive oil over the whole affair and bake in the oven for about 12 minutes. In the meantime, let’s make the herb butter.
For the herb butter:
- 7g of cannabis
- 3 sticks butter
- A few sprigs dill
- A few sprigs rosemary
This herb butter is basically an elevated, more refined version of a cannabutter. You can make the cannabutter the same way as usual. The only difference is, we’ll be adding dill and rosemary to the mix. Dill and rosemary are both very fragrant and delicious herbs that pair super nicely with a piece of seared meat or in this case, fish.
Once the butter is melted, add your marijuana and fresh herbs, and lower heat to a simmer. Simmer while constantly stirring for 45 minutes to an hour. The butter itself will begin to turn green and fill your kitchen with the sweet smell of whatever strain you’re using combined with the earthy smell of rosemary and bright scent of dill. Once this is done cooking, strain and allow the butter to cool, before serving with the salmon. If you’re feeling rustic, don’t bother straining the herbs from the mix and just allow it to solidify.
Plate your cooked parmesan crusted salmon and serve with a tablespoon of your cannabis-infused herb butter on top. Easy, satisfying, and medicated. What more could you ask for? Try this recipe the next time you’re stumped on what to make for dinner.