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Recipe courtesy Chef Josh Silverman, Nimbus Restaurant
Serves 4 | Start to finish: 1 hour
2 pounds Jerusalem artichokes
2 cups plus 3 tablespoons extra virgin olive oil
1 cup whole milk
kosher salt to taste
white pepper to taste
1/2 cup water
1/2 cup sugar
3 Meyer lemons
2 cups Israeli couscous
2 ounces baby spinach
4 tablespoons canola oil
1 clove garlic, minced
1 small shallot, minced
4 six-ounce wild salmon steaks, skin on
splash of white wine
fresh cracked black pepper to taste
For the Artichokes
Using a vegetable peeler, peel the artichokes, placing them into a bowl of water while you work. Cut the artichokes into uniform pieces, about 1/2” in diameter. Pour the 2 cups olive oil into a large saucepan and warm over medium heat. Carefully add the chokes to the hot fat. Cook over medium-low heat until the chokes are tender when pierced with a knife, about 10 minutes. Immediately strain them out of the fat and let cool on paper towels.
Place 1/4 of the cooked chokes in a blender with half of the milk. With blender running, add enough additional milk to make a smooth puree. Season to taste with salt and white pepper. Set aside.
For the Meyer Lemon Purée
Place the water and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and cool completely. Cut the lemons into quarters and remove the pith and seeds with a small knife. Combine lemons in the blender with the sugar syrup. Puree on high until completely smooth, adding more water if necessary. Season with salt and set aside.
For the Couscous
Cook the couscous according to the instructions on the package. Drain and transfer to a large mixing bowl. While still hot, add the artichoke purée and the spinach, tossing to coat evenly and wilt the spinach. Season to taste with salt and white pepper and set aside in a warm spot.
To Finish
Heat a large sauté pan over high heat. Add the canola oil and heat until barely smoking.
Meanwhile, pat the salmon dry on all sides with a clean towel and then season with salt and white pepper. Place the salmon steaks skin side down into the hot oil, pressing the steaks down with a spatula. Cook over high heat for 2 minutes. Remove the pan from the heat, flip the salmon over and continue to cook another 1-5 minutes, depending on the thickness of the fish and the degree of doneness preferred. When the desired doneness is reached, remove the salmon to a plate, lined with a paper towel. Reserve in a warm spot.
Remove the hot oil from the sauté pan and add the 3 tablespoons olive oil. Add the garlic and shallot and cook until fragrant and translucent, about 3 minutes. Add the chokes and toss to coat. Add the wine to the pan and let reduce to sauce consistency. Season with salt and white pepper.
On each of four plates, place a mound of the couscous. Surround with the chokes and place the salmon on top. Drizzle the Meyer lemon purée around the outside. Finish with a few twists of fresh black pepper and a drizzle of extra virgin olive oil.
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