Step 1

1 Preheat the oven to 350 degrees

Step 2

2 Season the salmon lightly with salt and pepper

Step 3

3 Heat the canola oil in a large, ovenproof skillet over medium-high heat

Step 4

4 Once the oil shimmers, add the fillets skin side up

Step 5

5 Cook for about 2 minutes, until lightly browned on the bottom, then invert

Step 6

6 Drizzle each fillet lightly with extra-virgin olive oil

Step 7

7 Transfer to the oven and roast for about 6 minutes, until warm in the center and just opaque

Step 8

8 Transfer to the stove top (off the heat)

Step 9

9 Meanwhile, bring a pot of water to a boil over high heat

Step 10

10 Add a generous pinch of salt

Step 11

11 Cut the potatoes crosswise into 1/4-inch wide coins

Step 12

12 Add to the pot and cook/blanch for 8 to 10 minutes or just until tender

Step 13

13 Drain and transfer to a mixing bowl

Step 14

14 While the potatoes are cooking, peel the sunchokes and cut them into 1/4-inch dice

Step 15

15 Heat a teaspoon or two of extra-virgin olive oil in a medium saute pan over medium heat

Step 16

16 Once the oil shimmers, add the sunchokes and season lightly with salt and pepper

Step 17

17 Partially cover and cook for about 8 minutes, stirring a few times, until just tender and lightly caramelized

Step 18

18 Add to the potato coins in the bowl along with the spring onions, and cover loosely to keep warm

Step 19

19 Bring the cream to a boil in a small saucepan over medium-high heat, whisking, then reduce the heat to medium-low and cook for 5 minutes (to reduce)

Step 20

20 Stir in the mustards until well incorporated

Step 21

21 Remove from the heat

Step 22

22 Whisk to create a thickened sauce

Step 23

23 Taste, and season as needed

Step 24

24 Spread or place a dollop of the mustard cream sauce at the center of each plate

Step 25

25 Divide the potato-sunchoke mixture among the plates, distributing it partially on the sauce

Step 26

26 Gently arrange a salmon fillet on each portion

Step 27

27 Sprinkle with the flaked sea salt, if desired

Step 28

28 Serve warm