Potato puree:

• 1 lb yukon potatoes, cubed
• 1/4 C milk
• 2/3 T olive oil
• 1/4 C greek yogurt
• salt
• pepper
• 1/4 t garlic powder

• 1/4 C chives, chopped

  Salmon:

  • 2 T honey
  • 2 T honey
  • 2 T soy sauce
  • 1/4 C cranberry juice
  • 1/2 orange, juice and zest
  • 2 cloves garlic
  • 2 salmon filets
  • salt
  • pepper
  • 1/2 C cranberries

  Spinach to serve

1. Whisk together honey, soy, cranberry juice, orange juice, zest and garlic.
2. Place salmon in ziploc bag and pour 1/2 sauce into bag. Marinade in refrigerator 20 minutes.
3. Preheat oven to 400 and line a baking sheet with baking paper.
4. Place potatoes into large pot. Cover with water. Heat to boiling.
5. Reduce heat to medium-low, cover and simmer until fork-tender, about 15-20 minutes.
6. Remove salmon from marinade and place on baking sheet. Season lightly with salt and pepper. Discard used marinade. Bake for 10-12 minutes.
7. While salmon cooks, place reserved sauce and cranberries into sauce pan. Bring to simmer and cook until thickened, syrupy, and the cranberries have burst.
8. When potatoes are tender, drain and put into bowl for mixing. Add milk, olive oil, yogurt, salt, pepper, and garlic powder. Use hand mixer until smooth.
9. When salmon is ready, remove from oven. Serve over spinach, drizzled with sauce. Sprinkle with chives.