It's mashed potatoes, which is fairly simple, on top of the salmon, and hit the broiler at the very end for "the golden touch." If you don't already know, I could eat an entire bag / bunch of sauteed kale singlehandedly aside anything in the world for dinner. Here I used collard greens (when I think of collard greens I hear Paula Deen in my head, but it's just as versatile as spinach and kale alike). The best part about this dish is that it is super likely that you will have all the ingredients on hand.
2 Wild Salmon Filets
2½ Tbsp Grey Poupon Mild & Creamy Dijon Mustard
1½ Tbsp Brown Sugar
2 tsp Maple Syrup
1½ tsp Garlic Powder
3 Yukon Gold Potatoes
3 Tbsp Light Mayonnaise
2 Tbsp Earth Balance
2 tsp Mild & Creamy dijon
½ Tbsp Mixed dried spices
Combine the 2.5 tbsp. dijon, brown sugar, maple syrup, and garlic powder in a large bowl and mix well with a fork. Add the salmon and let marinate for as long as an hour or just 15 minutes if you don't have much time. Make sure all sides are coated with the sauce.
Preheat oven to 375 degrees. In the meantime, peel and quarter the potatoes, place in pot of water, and bring to a boil. Boil 10-12 minutes until fork tender. Drain and mash the potatoes with a fork or masher. Add in the mayonnaise, Earth Balance, and 2 tsp. of the dijon.
Add in the dried spices. I used a mixture of Italian Seasoning, onion and garlic powder, and dried minced garlic. Season with salt & pepper as well.
Place salmon on a foil lined baking sheet sprayed with Pam, and brush some remaining sauce on top. Bake for 10 minutes, then turn the broiler on to get the mashed potatoes golden brown. Serve with greens (see my recipe for sauteed greens with garlic chips) & top salmon with french fried onions (opt)