Tuesday, November 21st, 2017

Lent and cheese


Our friends at the Wisconsin Milk Marketing Board have sent along some recipes during this Lenten season:

Salmon With Wisconsin Parmesan Horseradish Crust And Dijon Cream

No. of Servings: 6
1 1/2 cups Italian-seasoned dry breadcrumbs
1 cup (about 4 ounces) Wisconsin grated Parmesan cheese
1/2 cup prepared horseradish
2 tablespoons olive oil
2 teaspoons dry Cajun seasoning mixture
6 salmon fillets (6-8 ounces each)
Dijon Cream:
1 1/2 cups heavy cream
1 1/2 tablespoons Dijon mustard
Salt and ground white pepper
Cooking Directions:
Preheat oven to 400°F.
In bowl, combine breadcrumbs, cheese, horseradish, olive oil, and seasoning; mix well. Pat 1/2 cup of seasoned crumb mixture on top of each salmon fillet to completely cover the top. Bake the crusted fillets for 15 to 18 minutes or until cooked through.
While the salmon is cooking, prepare the Dijon cream.
In heavy-gauge saucepan, boil cream over low heat until it is reduced to approximately 3/4 cup. Stir in Dijon mustard and season with salt and white pepper. Serve each fillet with 2 tablespoons of the Dijon cream drizzled over the top.

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