Ingredients Jump to Instructions ↓

  1. 8 New potatoes

  2. 3 tablespoons 45ml Canola oil divided

  3. 1 cup 146g / 5.1oz Chopped parsley

  4. 3 tablespoons 45ml Minced garlic clove divided

  5. 2 tablespoons 30ml Drained prepared Horseradish

  6. 1/2 teaspoon 2 1/2ml Grated lemon zest

  7. 1 cup 146g / 5.1oz Japanese style bread crumbs

  8. 1/2 cup 118ml Extra virgin olive oil Divided Salt and pepper to taste

  9. 4 Salmon fillets

  10. 6 oz each Thawed 1 cup 237ml Fish stock or bottled clam Juice

  11. 8 cups 1280g / 45oz Mixed braising greens chard Kale mustard greens or Endive Lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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


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