Potato-Crusted Alaskan Salmon with Arugula, Quinoa Salad & Lemon Beurre Blanc

(2) Course Main Dishes Prep Time 25m Total Time 58m

Ingredients in this Recipe

1 cup dry white wine
1 tablespoon chopped shallot
1 tablespoon extra virgin olive oil
1 tablespoon mixed chopped fresh herbs, such as; chives, thyme leaves, and parsley leaves
1 teaspoon Champagne vinegar
1/2 cup Kalamata olives, pitted
1/2 lemon, juiced
1/2 pound quinoa
1/2 red onion, cut into a small dice
1/4 pound cold unsalted butter, cut into small pieces
1/4 stalk lemongrass, chopped
2 bunches arugula, washed and dried
2 plum tomatoes, halved, seeded, and cut into a medium dice
2 russet potatoes
3 teaspoons basil oil, plus more for drizzling
4 (7 ounce) boneless, skinless Alaskan salmon fillets
5 whole white peppercorns
Kosher salt and freshly ground black pepper

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