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1
Preheat the oven to 425 degrees F and coat a baking sheet with oil and sprinkle it with salt and pepper.
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2
Place the potatoes, cut side down, on the tray and place in the preheated oven.
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3
Roast until just golden brown and just tender, about 20 to 25 minutes.
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4
Remove the potatoes from the oven and hold them in a warm place.
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5
Mix the horseradish, parsley, lemon zest, mustard, and 2 tablespoons of garlic in a small bowl.
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6
When it is evenly combined, add the bread crumbs and toss them gently.
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7
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.
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8
Season the mixture, to taste, with salt and pepper.
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9
Season the salmon fillets with salt and pepper then heat the canola oil in a saute pan over medium high heat.
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10
When the oil just begins to smoke, sear the salmon paves, topside down, 2 pieces at a time, for 2 to 3 minutes.
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11
Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other 2 pieces of salmon.
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12
Sprinkle the bread crumb mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick.
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13
Roast the salmon until the crust is golden brown and fish is just firm, approximately 5 to 7 minutes.
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14
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.
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15
Then add the braising greens, cover and cook for 2 to 3 minutes until the greens are wilted.
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16
Add the lemon juice and season, to taste, with salt and pepper.
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17
Arrange the greens in the center of 4 shallow bowls surrounded by the roasted potatoes and braising liquid.
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18
Top each with a roasted pave of salmon.
