Horseradish crusted Chinook Salmon with Braised Greens and Roasted New Potatoes
Ingredients
- Oil
- Salt and pepper
- 8 new potatoes, halved
- 2 tablespoons prepared horseradish
- 1 cup chopped fresh parsley
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons whole grain mustard
- 2 tablespoons minced fresh garlic, plus 1 tablespoon
- 1 cup Japanese-style bread crumbs (recommended: panko)
- 3 ounces extra-virgin olive oil, plus 1 ounce
- 4 to 6 Chinook salmon fillets, (recommended: pave cut 2 inches by 2 inches by 1 inch)
- 2 tablespoons canola oil
- 1 cup fish stock or clam juice
- 2 quarts mixed braising greens (chard, kale, mustard greens, and endive)
- 1 lemon, juiced
Instructions
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