Salmon with Jerusalem Artichoke Puree and Herb Sauce

Salmon with Jerusalem Artichoke Puree and Herb Sauce

Jerusalem artichoke season is coming to an end (they’re still at the market in Israel – what about the rest of the world?), so I knew I had to get this recipe up soon. This recipe for salmon with Jerusalem artichoke puree and herb sauce is an elegant, restaurant-quality meal that’s ready in under an hour – I swear! Salmon filets are brushed with a mixture of honey, Dijon mustard and curry powder and seared. Jerusalem artichokes (i.e. sunchokes) are simmered and pureed with butter and warm cream. And, for the finishing choice cilantro and mint are blended with olive oil for a sauce full of fresh flavor.Jerusalem artichokes are not artichokes, nor do they come from Jerusalem – they’re tubers in the daisy family and actually taste like a mix between artichokes and sunflower seeds. An interesting historical tidbit care of Wikipedia: Jerusalem artichokes are actually native to the Americas and were cultivated by the Native Americans. A French explorer brought them from Cape Cod to France in 1605 and by the middle of the century they were commonplace. Indeed, I always associated them way more with France than America.

Jerusalem Artichokes
Jerusalem Artichokes

When purchasing salmon try to make the most sustainable choice. Wild salmon is typically considered a more eco-friendly choice than farmed, but this article from The Daily Green posits that the distinction between fresh and frozen is actually more important – with frozen fish being the more sustainable choice since “container ships are by far the most efficient and carbon-friendly way to transport food.” Interesting. Obviously if you have access to super fresh local salmon, then go with that.

Salmon with Jerusalem Artichoke Puree and Herb Sauce


I realized that while I cook salmon fairly often, I have few recipes on the blog. So here you go! What are your favorite ways to enjoy salmon? Share your recipes in the blog hop below, or tell me in the comments!

5.0 from 4 reviews
Salmon with Jerusalem Artichoke Puree and Herb Sauce
Prep Time
Cook Time
Total Time
A restaurant-style meal at home in under an hour, this salmon with Jerusalem artichoke puree and herb sauce makes for an elegant but easy gluten free and kosher meal.
Recipe Type: Entree
Yield: 6 servings
For the Jerusalem Artichoke Puree:
  • ½ lemon
  • 2½ pounds (1.13 kg) Jerusalem artichokes
  • 3 cloves garlic
  • 2 tablespoons (28g) butter
  • ½ cup heavy cream
For the Herb Sauce (makes a little under ½ cup):
  • 1 cup cilantro
  • 1 cup fresh mint
  • ¼ cup olive oil
  • 2 tablespoons water
  • Salt
For the Salmon:
  • 1 tablespoon honey
  • ½ tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1½ pounds (730g) salmon filet, cut into 6 or so pieces
For the Jerusalem Artichoke Puree:
  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.
  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.
  3. Drain and transfer to a blender.
  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.
For the Herb Sauce
  1. 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).
For the Salmon:
  1. In a small bowl, mix together the honey, mustard and curry powder. Brush it on the fleshy side of the salmon (not the skin).
  2. Heat a drop of olive oil in a large nonstick or well-seasoned cast iron pan over medium-high heat.
  3. 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.)
To Serve:
  1. 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.
Gluten free and Kosher dairy


28 thoughts on “Salmon with Jerusalem Artichoke Puree and Herb Sauce

  1. Isabelle @ Crumb

    I do so adore Jerusalem artichokes, especially in soups and purees, but they are such a pain to peel! Lately, I’ve taken oven-roasting them with the skin on instead out of sheer laziness.
    This dish looks like it’s totally worth the effort, though. I love the bright pop of green sauce.

  2. sallybr

    Great recipe for my favorite seafood of all!

    I added a post of mine to your blog hop, Salmon Wellington, a dish that me and my husband love to make together…

  3. Roz

    HI Katherine! You selected my all-time favorite fish, salmon, that is also so incredibly healthy for us! I have shared 3 recipes and hope you enjoy each of them. I love your recipe too and especially with the addition of the artichokes! I hope that you have a great weekend and if you have time, please stop by my newly formatted blog and re-sign up for email delivery of my posts. Some people are not getting my posts due to the move and I’d hate to lose you!


  4. Tara

    Arg, I pressed the wrong button for the photo and now don’t know how to change it. Can you delete this and I can add it again. So sorry, Tara

  5. foodwanderings

    Katherine, this is so fresh and clean flavors. Exactly what I need for dinner tonight considering I started my exercise routine again after a long break and I am trying to lose some weight. You made me change my grocery list just in the nick of time. Have a great weekend. Shulie

  6. Stacy

    Salmon is one of my favorite things to cook too, Katherine. It’s quick and delicious. I have only eaten Jerusalem artichokes in a gratin and I loved them. I need to look for some in my local shop so I can try your pureed ones. They look wonderful!

  7. Manu

    Yummmm! I like salmon, but I like Jerusalem artichokes even more… which reminds me I haven;t made them in a looong time. Hopefully we’ll get them back in season soon!

  8. john@kitchenriffs

    Frozen gets a bad rap. If fish (or anything) is correctly frozen (in fish, this often means it’s cleaned and frozen at sea), it’s quality is often so far superior to “fresh.” So while I certainly do buy fresh, I know it’s always at least 3 days old by the time it reaches me. Anyway, super recipe. Jerusalem artichokes are one of those foods that I almost never cook, but should. I’ve been thinking about cooking with them lately, so I’m sure I’ll be getting around to them. Super post – thanks.

  9. Sarah, Simply Cooked

    I recently learned that all Alaskan fish is wild caught (not farmed) since fish farming is illegal in Alaska. That’s an interesting fact to take to the grocery store. Also, I love Jerusalem artichokes and it’s been ages since I’ve eaten them. Yum.

  10. Roz

    Hi Katherine,

    Do you still have the section on your blog to add giveaways to? I have a new one going on and was wondering if you still offered that option to your readers. Please let me know.


    • Katherine

      Hi Roz – I don’t have a section like that on my website but I’m off to check out your giveaway and will do what I can to spread the word 🙂

  11. Hannah

    What a marvelous dish, Katherine! Truly an elegant one. We eat quite a bit of salmon and are fortunate to have access to sustainable, fresh fish. I can’t wait to make this recipe – I really love sunchokes but have only added them to soups and stews. I love the idea of a puree!

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