Wash greens thoroughly and remove tough stems; cut
leaves into thin strips and set aside. Rinse salmon
and pat dry. Hold knife at an angle and slice salmon
into 4 or 8 equal pieces. Place each piece of fish
between 2 pieces of waxed paper, the cut sides against
paper, and pound gently with a mallet or rolling pin
to create slices of even thickness (about 1/8 inch
thick). Season scallops of salmon with salt and
pepper if desired. Heat 2 tablespoons of the olive
oil in a 5- to 6-quart pan over medium-high heat. Add
the onion and stir until tender but not brown, about 4
minutes. Stir in the garlic and greens; cook,
stirring, until the greens are just tender, about 3
minutes. Transfer greens to a bowl and keep warm.
Heat about 1 teaspoon of the remaining oil in the pan,
or in a 10- to 12-inch frying pan, over medium-high
heat. Add scallops to pan in a single layer (you will
cook salmon in several batches) and cook until edges
turn opaque, 20 to 30 seconds. Turn scallops and cook
other side about 15 seconds. Lift cooked salmon from
pan and keep warm. Repeat with remaining scallops,
adding additional oil if necessary to prevent
sticking. When scallops are cooked, add the lemon
juice to the pan and scrape the bottom of the pan with
a wooden spoon to loosen browned bits. Stir in the
parsley and set aside. To serve, divide greens among
warmed plates, top with 1 or 2 of the salmon scallops,
pour the pan sauce over each serving.
