1 1/2 cups Italian-seasoned dry breadcrumbs
1 cup (about 4 ounces) Wisconsin Parmesan Cheese, grated
1/2 cup prepared horseradish
2 tablespoons olive oil
2 teaspoons dry Cajun seasoning mixture
6 salmon fillets (6-8 ounces each)
For Dijon cream:
1 1/2 cups heavy cream
1 1/2 tablespoons Dijon mustard
Salt and ground white pepper
For the salmon, preheat oven to 400 degrees.
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. Roast crusted fillets for 15 to 18 minutes or until cooked through. While salmon is cooking, prepare Dijon cream.
In heavy saucepan, cook cream over low heat until it reduces to approximately 3/4 cup. Stir in mustard and season with salt and white pepper. Serve each fillet with 2 tablespoons of the Dijon cream.