Heat cream, butter, cinnamon, cardamom pods, cloves and cumin seeds over low heat for 20 minutes to steep flavor into liquid. strain and reserve liquid.
Warm mashed potatoes in a steamer or oven. After warm, fold in reserved liquid and hold hot for service.
Heat 2 tablespoons of oil in a saucepan over medium heat, sauté onion for 4-5 minutes to soften.
Add crushed red pepper, garlic, ginger, curry powder and turmeric powder and sauté for an additional 2 minutes
Deglaze the pan with water and scrape the bottom of the pot well, add in vegetable base and whisk till the base is dissolved into the liquid.
Bring liquid to a simmer and reduce heat. Let the liquid simmer for 10 minutes
Remove from heat and strain, reserving liquid. Return liquid to sauce pot and put back on medium-low heat.
Add coconut milk, soy sauce, fish sauce, and honey. Stir well and let the sauce simmer for an additional 5 minutes to let flavors come together.
Add the zest of the lemon, taste and adjust the seasoning with salt and pepper as needed. Keep warm for service.
Heat a large sauté pan over medium-high heat, when hot add the remaining 3 tablespoons of oil to the pan.
Season salmon with salt and pepper and then sear in a saute pan for 3-5 minutes or 2/3 doneness on one side and flip salmon to finish cooking. Remove salmon from pan and keep hot for plating.
In saute pan sear and lightly cook each half of the bok choy for 2 minutes on each side, season with salt and pepper, then reserve warm for service.
Each bowl will get 5-6 oz. of mashed potato, a piece of sautéed salmon, 1 half piece of sautéed bok choy, and 3 ounces of sauce.
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