Chef Smoke Special: Infused Blackened Salmon over Sweet Corn Purée with Charred Asparagus and Lemon Herb Crab Butter

Chef Smoke Special: Infused Blackened Salmon over Sweet Corn Purée with Charred Asparagus and Lemon Herb Crab Butter

A polished home-gourmet seafood plate with bold blackened salmon, silky sweet corn purée, crisp charred asparagus, and a rich lemon herb crab butter spooned right over the top.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Salmon

• 4 salmon fillets, about 6 ounces each
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne, or less for milder heat
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Sweet Corn Purée

• 4 cups corn kernels, fresh or frozen
• 2 tablespoons unsalted butter
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• salt and black pepper to taste

For the Asparagus

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• salt and black pepper

For the Lemon Herb Crab Butter

• 2 tablespoons infused butter
• 2 tablespoons regular unsalted butter
• 4 ounces lump crab meat
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• pinch of salt
• pinch of black pepper

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Sweet Corn Purée Instructions

1. Melt the regular butter in a saucepan over medium heat.
2. Add the shallot and cook for 2 minutes.
3. Add the garlic and corn and cook for another 3 minutes.
4. Pour in the heavy cream and chicken stock.
5. Simmer gently for 8 to 10 minutes.
6. Blend until smooth.
7. Season with salt and black pepper.
8. Keep warm.

Asparagus Instructions

1. Toss the asparagus with olive oil, salt, and pepper.
2. Sear in a hot skillet or roast at 425°F for 8 to 10 minutes until just tender and lightly charred.
3. Set aside.

Salmon Instructions

1. Pat the salmon dry.
2. Mix the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper in a small bowl.
3. Rub the salmon with olive oil, then coat evenly with the seasoning blend.
4. Heat a skillet over medium-high heat.
5. Sear the salmon for 3 to 4 minutes per side, depending on thickness, until deeply colored and cooked to your preferred doneness.

Lemon Herb Crab Butter Instructions

1. In a small saucepan over low heat, melt the 2 tablespoons infused butter with the 2 tablespoons regular butter.
2. Add the crab meat, lemon zest, lemon juice, parsley, chives, salt, and pepper.
3. Warm very gently for 1 to 2 minutes. Do not boil.

Plate

1. Spoon sweet corn purée onto each plate.
2. Place a salmon fillet over or beside the purée.
3. Add several asparagus spears to each plate.
4. Spoon lemon herb crab butter over the salmon.
5. Serve immediately.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated entrée
• Potency per serving: approximately 35 mg THC

Storage Notes

• Store leftovers in the refrigerator for up to 2 days.
• Reheat gently so the salmon does not dry out.
• The crab butter is best made fresh.