Preparation:
Preheat oven to 425F
Scrub the potatoes and cut them into quarters. Place in a shallow roasting pan and toss with 1 tablespoon 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 tablespoon 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 center 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 |
