Horseradish-crusted Salmon with Braised Greens & Roasted New Potatoes

Ingredients

4  6oz portions of salmon (preferably pavé cut – 2 ½ “ X 2 ½ “ X 1”)
2 T canola oil
1 C Japanese-style breadcrumbs (Panko)
2 T prepared horseradish
1 C chopped fresh parsley
2 T whole grain mustard
3 T minced fresh garlic
½ C extra virgin olive oil
½ t fresh lemon zest
juice of one lemon
1 C fish stock or clam juice
2 Qt mixed braising greens (chard, kale, mustards & endive)
8 new potatoes – cut in half
salt and pepper

To make

1. Preheat oven to 425°.  Coat a baking sheet with olive oil and sprinkle with salt and pepper.  Place potatoes, cut side down, on the tray and place in the preheated oven.
2. Roast until just golden brown and just tender (20-25 minutes).  Remove from oven and hold in a warm place until service.
3. Mix the horseradish, parsley, lemon zest, mustard and 2 T garlic in a small bowl.  When evenly combined, add the breadcrumbs and toss gently.
4. Drizzle 3 oz of the olive oil over the crumb mixture and stir gently taking care not to break up the crumbs or make the mixture too heavy.  Season the mixture to taste with salt and pepper.
5. Season the salmon fillets with salt and pepper.
6. Heat the canola oil in a sauté pan over medium-high heat.  When the oil just begins to smoke, sear the salmon pavés, topside down, two pieces at a time for 2-3 minutes. 
7. Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other two pieces of salmon. 
8. Sprinkle the breadcrumb mixture over the top of the fish creating an even layer 1/8” –1/4” thick.  Roast salmon in the 425° oven until crust is golden brown and fish is just firm (5-7 minutes).
9. While the salmon is baking, bring the fish stock, olive oil and garlic to a boil in a non-reactive saucepan.  Then add the braising greens, cover and cook 2-3 minutes until the greens are wilted.
10. Add the lemon juice and season to taste with salt and pepper.
11. Arrange the greens in the center of 4 shallow bowls surrounded by the roasted potatoes and braising liquid.  Top each with a roasted pavé of salmon.