A twist on meatless Fridays in Lent 

Parmesan and Horseradish Crusted Salmon. Courtesy Chef David Cingari of the Cingari Family ShopRite”™s 12 stores in Fairfield and New Haven counties.

Lent is a time when many Christians abstain from eating meat on Fridays. (Formerly in the Roman Catholic Church, Friday was a day for going without meat, once a luxury, throughout the year.) Today, with so many vegan, vegetarian and fish options, meatless Fridays is hardly an inconvenience, let alone much of a sacrifice. Here”™s a twist on Fish Fridays, courtesy of Chef David Cingari of the Cingari Family ShopRite”™s 12 stores in Fairfield and New Haven counties, one of which, in Norwalk, held a reopening on Monday, March 13: 

Parmesan and Horseradish Crusted Salmon”¯ 

 Ingredients: 

  • 1 and 1/2 cups Italian-seasoned dry breadcrumbs 
  • 1 cup grated Parmesan cheese 
  • 1/2 cup horseradish 
  • 1 ounce olive oil 
  • 1 teaspoon Cajun seasoning 
  • 1 and 1/2 cups heavy cream”¯ 
  • 1 and 1/2 tablespoons Dijon mustard”¯
  • 6 8-ounce salmon filets 
  • Salt and white pepper to taste 

”¯”¯ Directions: 

  1. To prepare the crust, combine the breadcrumbs, Parmesan cheese, horseradish, oil and seasonings. Mix well and set aside. 
  2. To make the Dijon cream, cook the cream over low heat until it is reduced to approximately ¼ cup, or 2 ounces.”¯ Stir in mustard and season with salt and white pepper. 
  3. Pat 4 ounces of the seasoned crumb mixture on each salmon filet to cover the top completely. 
  4. Roast the filets in an oven heated to 400 degrees Fahrenheit for 15 to 18 minutes, or until cooked through. 
  5. Serve each filet with Dijon cream. Serves 6.