* Crossposted from: RECIPES
The following recipes are from Better Homes and Gardens Magazine which
I read while on duty.
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Horseradish Crusted Salmon With Braised Greens
 Categories: Seafood
      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
 
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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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