4 salmon fillets
¼ cup dry bread crumbs
¼ cup finely chopped pecans
¼ cup marijuana butter*, melted
3 tablespoons Dijon mustard
1 ½ tablespoons honey
4 teaspoons chopped fresh parsley
1 pinch salt and pepper
1 lemon (optional)
Preheat oven to 400 degrees. In a small bowl, stir together marijuana butter, honey and mustard, and set aside. In a separate bowl, mix together bread crumbs, parsley and pecans. Brush salmon fillets lightly with honey-mustard mixture, and sprinkle the tops of the fillets with the bread-crumb mixture. Bake 12 to 15 minutes, or until salmon flakes easily with a fork. Season with salt and pepper, and garnish with lemon wedges.
