Step 1

Fill a large bowl with water and the juice of ½ lemon. Peel and roughly chop the Jerusalem artichokes and immediately put in the acidulated water to prevent from turning colors.

Step 2

Fill a large pot with water and add the peeled Jerusalem artichokes and garlic cloves. Bring to a simmer, then cook for about 15 minutes, or until very tender.

Step 3

Drain and transfer to a blender.

Step 4

Add the butter and blitz. Heat the cream so it is warm but not bubbling and pour half in the blender. Blend until smooth, adding the remaining cream until you get the creamy consistency you want. Season with salt and set aside.

Step 5

Blend the ingredients in a blender or food processor until very smooth. Set aside (can be made ahead and refrigerated for up to a few days).

Step 6

In a small bowl, mix together the honey, mustard and curry powder. Brush it on the fleshy side of the salmon (not the skin).

Step 7

Heat a drop of olive oil in a large nonstick or well-seasoned cast iron pan over medium-high heat.

Step 8

Once hot, add the salmon skin-side down. Cook until the skin is crispy. Lower the heat slightly and flip the salmon, cooking until done to your liking (about 7 minutes per side, depending on how thick the salmon is). Remove from the heat. (Alternately, you could cook the salmon in a 350F oven without flipping for about 15 minutes.)

Step 9

Spoon a portion of the Jerusalem artichoke puree in the center of each plate, then gently place a salmon filet on top. Drizzle with cilantro-mint sauce and serve. Sauteed spinach also makes a nice accompaniment.