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In a large pot of salted boiling water, cook the potatoes for about 20 minutes or until tender. Drain.
Meanwhile, in a saucepan over medium heat, soften the leeks in 3 tbsp (45 ml) of the butter for 5 minutes, stirring frequently. Cover and continue cooking over low heat for about 5 minutes or until the leek is tender.
With a potato masher, purée the potatoes with the milk. Stir in the cooked leeks. Season with salt and pepper. Keep warm.
In a large non-stick skillet over medium-high heat, brown the salmon in 2 tbsp (30 ml) of the butter for 4 minutes on each side or until the desired doneness. Transfer to a plate.
In the same skillet, soften the corn and garlic in the remaining butter (1 tbsp / 15 ml). Add the arugula and cook for 1 minute.
Serve the salmon with the mashed potatoes with leeks. Top of the wilted arugula and corn.