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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Salmon with Parmesan Horseradish Crust and Dijon Cream Recipe

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This recipe for Salmon with Parmesan Horseradish Crust and Dijon Cream is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Salmon:

1½ Cups Italian-seasoned dry bread crumbs
1 Cup Parmesan cheese, grated
½ Cup Prepared horseradish
1 Tablespoon Olive oil
2 Teaspoons Dry cajun seasonings mixture
6 (6-8 Ounces each) Salmon filets

For Dijon Cream:

1½ Cups Heavy cream
1½ Tablespoons Dijon mustard

Salt and pepper to taste
Directions:
Directions:
Heat oven to 400°F.

In a bowl, combine bread crumbs, cheese, horseradish, olive oil, and seasoning; mix well. Pat ½ cup of seasoned crumb mixture on top of each salmon fillet to completely cover the top. Roast crusted fillets for 15 to 18 minutes or until cooked through. While salmon is cooking, prepare Dijon cream.


In a heavy saucepan, cook cream over low heat until it reduces to approximately ¾ cup. Stir in mustard and season with salt and white pepper. Serve each filet with two tablespoons of the Dijon cream.
Number Of Servings:
Number Of Servings:
6

 

 

 

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