Salmon with Jerusalem artichokes

Salmon is full of omega 3 oils, not to mention delicious. Jerusalem artichoke is one of those vegetables that most people are not sure what to do with, but is incredibly versatile.
And together – they simply work.

Serves 2


  • 2 salmon fillets
  • 200g Jerusalem artichokes, scrubbed clean
  • 1 small shallot, chopped
  • 2 cloves of garlic, sliced
  • 150g wholegrain giant cous cous
  • 300ml of mushroom, chicken or vegetable stock (or you could just use water)
  • 100g mushrooms, sliced
  • Few sprigs of parsley, chopped
  • Drizzle of truffle oil


Start by boiling the artichokes, whole, in seasoned water for 40 minutes or until tender
Leave them to cool enough to handle
Preheat the oven to 200C
Halve the artichokes and spread across a baking tray, drizzle with a little oil and season with a sprinkling of salt and get into the oven (at the bottom)
Get an oven proof frying pan nice and hot with a film of oil in it
Season the salmon on both sides and place into the hot oil, skin side down
Leave for 3-5 minutes, or until golden brown
Flip over and transfer the whole pan into the oven (top shelf)
The fish should be cooked in 10 minutes, but just check whether the flakes are defined and the flesh is pale coral
For the cous cous, start by frying off the shallot until golden brown, followed by the garlic and mushrooms
When they are starting to colour, add the cous cous followed by the stock or water and boil for 5-6 minutes
Pour the truffle oil into the cous cous and stir
Arrange the cous cous and artichokes on your plates, top with the cooked salmon and sprinkle with parsley