SALMON

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

• 1/2 C cranberries

  POTATOES

  • 1 lb potatoes
  • 1/4 c milk
  • 2/3 T olive oil
  • 1/4 c greek yogurt
  • salt and pepper
  • 1/4 t garlic powder
  • 1/4 c chives

1. In a small bowl, whisk honey, soy , cranberry juice, orange juice and zest, and garlic. Place salmon in ziplock. Pour half of sauce over. Seal and refrigerate for 20 minutes. Reserve remaining sauce.
2. Preheat oven to 400. Line baking sheet with parchment.
3. Place chopped potatoes in a large pot, covered with water. Heat to boiling. Cook for 15-20 minutes.
4. Remove salmon from marinade. Place on baking sheet. Season lightly with salt and pepper. Discard marinade. Bake 10-12 minutes.
5. Place reserved sauce in small pan with cranberries. Simmer over medium heat until syrupy and cranberries burst.
6. When potatoes are fork tender, drain and return to pot. Add milk, olive oil, greek yogurt, salt, pepper, and garlic powder. Use blender to achieve desired texture.
7. To serve, place salmon on a bed of spinach, drizzle with sauce. Add side of potatoes garnished with chives.