Salmon with Wisconsin Parmesan- Horseradish Crust and Dijon Cream
Salmon:
- 1½ cups Italian-seasoned dry breadcrumbs
- 1 cup (about 4 ounces) grated Parmesan cheese
- ½ cup prepared horseradish
- 2 tablespoons olive oil
- 2 teaspoons dry Cajun seasoning mixture
- 6 (8-ounce) salmon fillets
- 1½ cups heavy cream
- 1½ tablespoons Dijon mustard
- Salt and ground white pepper
Instructions:
This recipe takes between 30 minutes and 1 hour to prepare and it's definitely worth the effort.
- For the salmon, preheat the oven to 400°F. In a bowl, combine the breadcrumbs, cheese, horseradish, oil, and seasoning; mix well. Pat ½ cup of the seasoned crumb mixture on top of each salmon fillet to completely cover. Oven roast the crusted fillets for 15 to 18 minutes or until cooked through. While the salmon is cooking, prepare the Dijon cream.
- For the Dijon cream, in a heavy-gauge saucepan, cook the cream over low heat until it is reduced to approximately ¾ cup. Stir in the mustard and season with salt and white pepper. Serve each fillet with 2 tablespoons of dijon cream.