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Salmon with Wisconsin Parmesan Horseradish Crust and Dijon Cream
Courtesy of Wisconsin Milk Marketing Board
Servings: 6
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
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1-1/2 c. Italian-seasoned breadcrumbs
1 c. (about 4-oz.) grated Parmesan cheese
1/2 c. prepared horseradish
2 Tbsp. olive oil
2 tsp. dry Cajun seasoning mixture
6 salmon fillets (8-oz. each)

Dijon Cream:
1-1/2 c. heavy cream
1-1/2 Tbsp. Dijon mustard
salt and ground white pepper
What to do:
1. For the salmon, preheat the oven to 400°F.
2. In a bowl, combine the breadcrumbs, cheese, horseradish, oil, and seasoning; mix well. Pat 1/2 c. of the seasoned crumb mixture on top of each salmon fillet to completely cover the top. Oven roast the crusted fillets for 15 to 18 min. or until cooked through. While the salmon is cooking, prepare the dijon cream.
2. For the dijon cream, in a heavy-gauge saucepan, cook the cream over low heat until it is reduced to approximately 3/4 c. Stir in the mustard and season with salt and white pepper. Serve each fillet with 2 Tbsp. of the dijon cream.
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