Spice Crusted Cod and Wilted Green Salad with Squash and Apples

 The salad was a little troublesome, but really good. A great weekend dish. The cod is so easy, you could prepare it any night.

1 Tbs coriander seed
1 Tbs cumin seed
1 tsp kosher salt
2 tsp ground black pepper
4 cod fillets
2 Tbs oil
2 Tbs whole grain dijon mustard

Crush coriander and cumin in mortal and pestle. Combine crushed seeds with salt and pepper. Coat
cod fillets on both sides with mixture. Heat oil in non-stick pan over med-high heat. Oil should shimmer, but no smoke. Cook fillets, searing until well-browned, about 2 minutes per side. Remove. Mix mustard with 2 Tbs water, add to pan, and scrape up tasty brown bits. Pour it over the cod.

10 cups fresh greens such as mustard, beet, turnip, spinach
kosher salt
2 c. peeled butternut squash in 1 inch cubes
3 Tbs extra virgin olive oil
2 Tbs. cooking oil
4 slices bacon
1 apple, cored and thinly sliced
1 minced shallot
juice of 1 lemon
3 Tbs buttermilk
black pepper

Rub greens with 2 Tbs salt in a large bowl and let stand 15 minutes. Rinse in cold water, squeeze dry, pat with kitchen towel, transfer to a clean bowl. Preheat oven to 425. Line shallow baking dish with foil. Toss squash with olive oil, season with salt. Roast, turning occasionally until lightly brown and tender, about 25 minutes. Let cool. Cook bacon until crisp in skillet over med-high heat. Remove and set aside. To the greens bowl, add squash, apples, shallot, lemon juice, and olive oil. Season with salt and pepper to taste. Serve drizzled with buttermilk and garnished with bacon and grated Parmesan.