Horseradish crusted salmon with braised greens

1. Preheat oven to 42Scrub the potatoes and cut them into quarters.
2. Place in a shallow roasting pan and toss with 1 tb of canola oil until coated.
3. Roasti for 45 minutes to 1 hour or until tender and browned.
4. In a small bowl mix together parsley 2 tb of garlic horseradish and lemon zest.
5. Tossi in the bread crumbs.
6. Drizzle with 1/3 cup of olive oil. Seasoni to taste with salt and pepper.
7. Toss again until mixed.
8. Season the salmon fillets with salt and pepper.
9. Heat the remaining canola oil in a large skillet over medium high heat.
10. When it is hot sear the salmon fillets top side down until lightly browned 2 to 3 minutes.
11. Arrange the fillets seared side up in a lightly greased baking pan just large enough to hold them.
12. Sprinkle the fillets evenly with the bread mixture creating a crust that is 1/8 to ¼ inch thick.
13. Roast until crust is golden brown and the fish is firm 5 to 7 minutes.
14. While salmon is roasting bring fish stock, remaining olive oil and remaining garlic to a boil in a large saucepan.
15. Stiri in the greens cover and cook until just wilted 2 to 3 minutes.
16. Season with lemon juice and salt and pepper.
17. To serve arrange greens in the centre of 4 shallow bowls surrounded by the roasted potatoes and the cooking liquid from the greens.
18. Place a piece of roasted salmon on top of each serving.