In a medium bowl whisk together the soy sauce, honey, garlic, orange juice, and Sriracha.
Transfer the marinade to a large ziplock bag along with the salmon, fully coating the salmon in the marinade. Allow salmon to marinate for at least 30 minutes.
Meanwhile, wash and chop potatoes into approximately equal sized chunks. Add potatoes to a large pot of cold salted water over high heat. Bring to a boil.
Once boiling add the cauliflower florets and continue to cook until potatoes and cauliflower are fully cooked. Immediately remove from heat and drain.
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Transfer potatoes and cauliflower back to the large pot over low heat. Add the half and half, butter, goat cheese, plus salt and pepper. Mash the potatoes and cauliflower until desired consistency and texture is reached (I prefer chunkier mashed potatoes). Add additional half-and-half or goat cheese, as needed, and season with additional salt and pepper, to taste.
Transfer the salmon to a lined baking sheet and bake for 8-12 minutes, or until fully cooked.
Serve salmon over mashed potatoes and cauliflower with a side of sautéed spinach, if desired. Drizzle salmon with additional sweet chili sauce, and sprinkle with sesame seeds.