Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes

Name: Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters Japanese-style bread crumbs (recommended: panko); 2 Tbsps canola oil; 237 milliliters fish stock or clam juice; 237 milliliters chopped fresh parsley; 2 Tbsps minced fresh garlic, plus 1 tablespoon; 2 liters mixed braising greens (chard, kale, mustard greens, and endive); 2 Tbsps prepared horseradish; 1 lemon, juiced; 1 teaspoons fresh lemon zest; 8 new potatoes, halved; 6 servings Oil; 85 grams extra-virgin olive oil, plus 1 ounce; 4 fillets to 6 Chinook salmon fillets, (recommended: pave cut 2 inches by 2 inches by 1 inch); 6 servings Salt and pepper; 2 Tbsps whole grain mustard

Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 678 calories, 32g of protein, and 42g of fat per serving. This recipe serves 6. Only Head to the store and pick up bread crumbs, garlic, juice of lemon, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat the oven to 425 degrees F and coat a baking sheet with oil and sprinkle it with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Place the potatoes, cut side down, on the tray and place in the preheated oven. Roast until just golden brown and just tender, about 20 to 25 minutes.

Ingredients you will need

Potato

Equipment you will use

Oven

Remove the potatoes from the oven and hold them in a warm place.

Ingredients you will need

Potato

Equipment you will use

Oven

Mix the horseradish, parsley, lemon zest, mustard, and 2 tablespoons of garlic in a small bowl. When it is evenly combined, add the bread crumbs and toss them gently.

Ingredients you will need

Breadcrumbs

Horseradish

Lemon Zest

Mustard

Parsley

Garlic

Equipment you will use

Bowl

Drizzle 3 ounces 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.

Ingredients you will need

Salt And Pepper

Olive Oil

Season the salmon fillets with salt and pepper then heat the canola oil in a saute pan over medium high heat. When the oil just begins to smoke, sear the salmon paves, topside down, 2 pieces at a time, for 2 to 3 minutes.

Ingredients you will need

Salt And Pepper

Salmon

Cooking Oil

Equipment you will use

Frying Pan

Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other 2 pieces of salmon.

Ingredients you will need

Salmon

Sprinkle the bread crumb mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick. Roast the salmon until the crust is golden brown and fish is just firm, approximately 5 to 7 minutes.

Ingredients you will need

Salmon

Bread

Crust

Fish

While the salmon is baking, bring the fish stock, remaining 1 ounce olive oil, and remaining tablespoon of garlic to a boil in a non-reactive saucepan. Then add the braising greens, cover and cook for 2 to 3 minutes until the greens are wilted.

Ingredients you will need

Fish Stock

Olive Oil

Garlic

Greens

Salmon

Equipment you will use

Sauce Pan

Add the lemon juice and season, to taste, with salt and pepper. Arrange the greens in the center of 4 shallow bowls surrounded by the roasted potatoes and braising liquid. Top each with a roasted pave of salmon.

Ingredients you will need

Roast Potato

Salt And Pepper

Lemon Juice

Greens

Salmon

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

237milliliters

Japanese-style bread crumbs (recommended: panko)2Tbsps

canola oil 237milliliters

fish stock or clam juice 237milliliters

chopped fresh parsley 2Tbsps

minced fresh garlic, plus 1 tablespoon 2liters

mixed braising greens (chard, kale, mustard greens, and endive)2Tbsps

prepared horseradish 1

lemon, juiced 1teaspoons

fresh lemon zest 8

new potatoes, halved 6servings

Oil 85grams

extra-virgin olive oil, plus 1 ounce 4fillets

to 6 Chinook salmon fillets, (recommended: pave cut 2 inches by 2 inches by 1 inch)6servings

Salt and pepper 2Tbsps

whole grain mustard

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.