Mustard Encrusted Salmon

Favorite Restaurant Salmon Recipe

Oh yummy! This Mustard Encrusted Salmon with Horseradish is a favorite restaurant salmon recipe!

I love to serve this salmon recipe with fresh asparagus and a Spinach and Mushroom Salad.

I also know that one of the reasons my restaurant guests love this recipe is that I always use wild Alaska salmon, usually King or Sockeye.

Mustard Encrusted Salmon

Favorite Restaurant Salmon Recipe

Preparation time: 25 minutes. Serves 6

Ingredients:

• 1 1/2 cups Italian-seasoned dry bread crumbs
• 1 cup grated Parmesan cheese
• 1/2 cup prepared horseradish
• 2 tablespoons olive oil
• 1 teaspoon Cajun seasoning
• 1 1/2 cups heavy cream
• 1 1/2 tablespoon Dijon mustard
• 6 six-eight ounce wild Alaska salmon fillets, boneless and skinless
• Salt and white pepper to taste

Instructions:

To Prepare the Crust:

• Combine bread crumbs, Parmesan cheese, horseradish, oil and seasonings in a bowl or food processor making certain all ingredients are mixed well
• Set mixture aside

To Make the Dijon Cream:

• Cook the cream over low heat until reduced to about 1 1/8 cup (35-40 minutes)
• Stir in the mustard and season with salt and white pepper

For the Salmon:

• Pat the seasoned crust mixture on each salmon fillet to completely cover the top
• Place the salmon fillets in a buttered or lightly oiled baking dish
• Roast the fillets in a 400 degree F oven for 15-18 minutes or until cooked through and flakes when tested with a knife
• Serve each fillet with Dijon cream "on the side" or top the fish

For those people counting carbs, this salmon recipe is approximately 22 grams of carbohydrates.

If you want to serve 5 stalks (about 5 1/2 inches each) of asparagus to each person, that would be another 2.35 grams.

The Spinach and Mushroom salad recipe (for six portions) would add another 4 grams per serving. Total carbs for the entire meal is about 28.35 grams.

Enjoy your Salmon, the mustard cream sauce, the asparagus and the salad and the company of those you share them with!

Donna

Did you know? The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, known as "must", with ground mustard seeds.

The popularity of mustard in Dijon (France) is evidenced by written accounts of guests consuming 70 gallons of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336!

                                                (Mustard Field)