Title: Horseradish Crusted Salmon with Braised Greens
Categories: Fish Vegetable Salmon
Yield: 4 Servings
| 8 | | New potatoes |
| 3 | tb | Canola oil divided |
| 1 | c | Chopped parsley |
| 3 | tb | Minced garlic clove divided |
| 2 | tb | Drained prepared |
| | | Horseradish |
| 1/2 | ts | Grated lemon zest |
| 1 | c | Japanese style bread crumbs |
| 1/2 | c | Extra virgin olive oil |
| | | Divided |
| | | Salt and pepper to taste |
| 4 | | Salmon fillets 6 oz each |
| | | Thawed |
| 1 | c | Fish stock or bottled clam |
| | | Juice |
| 8 | c | Mixed braising greens chard |
| | | Kale mustard greens or |
| | | Endive |
| | | Lemon Juice |
Preheat oven to 425. Scrub the potatoes and cut them into quarters. Place
in a shallow roasting pan and toss with 1 tb of Canola oil until coated.
Roast for 45 minutes to 1 hour or until tender and browned. In a small bowl
mix together parsley 2 tb of garlic horseradish and lemon zest. Toss in the
bread crumbs. Drizzle with 1/3 cup of olive oil. Season to taste with salt
and pepper. Toss again until mixed. Season the salmon fillets with salt
and pepper. Heat the remaining canola oil in a large skillet over medium
high heat. When it is hot sear the salmon fillets top side down until
lightly browned 2 to 3 minutes. Arrange the fillets seared side up in a
lightly greased baking pan just large enough to hold them. Sprinkle the
fillets evenly with the bread mixture creating a crust that is 1/8 to 1/4
inch thick. Roast until crust is golden brown and the fish is firm 5 to 7
minutes. While salmon is roasting bring fish stock, remaining olive oil
and remaining garlic to a boil in a large saucepan. Stir in the greens
cover and cook until just wilted 2 to 3 minutes. Season with lemon juice
and salt and pepper. To serve arrange greens in the centre of 4 shallow
bowls surrounded by the roasted potatoes and the cooking liquid from the
greens. Place a piece of roasted salmon on top of each serving. Recipes
served at Higgins Restaurant and Bar