Main
Recipes
Main Ingredients
Seafood
Potato-Crusted Alaskan Salmon with Arugula, Quinoa Salad & Lemon Beurre Blanc Recipe

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

Posted by

Rate It!

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

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 tbsp mixed chopped fresh herbs, such as; chives , thyme leaves
1 tsp champagne vinegar
3 tsp basil oil, plus more for drizzling
kosher salt and freshly ground black pepper
1/2 lb quinoa
2 plum tomatoes, halved, seeded , and cut into a medium dice
1/2 red onion , cut into a small dice
2 tbsp chopped fresh flat-leaf parsley
1 tbsp extra-virgin olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 lemon, juiced
2 russet potatoes
1/2 cup kalamata olives, pitted
kosher salt and freshly ground black pepper
4 (7-oz) boneless, skinless alaskan salmon fillets
1/4 cup olive oil
1 cup dry white wine
1 tbsp chopped shallot
1/4 stalk lemongrass, chopped
5 whole white peppercorns
1/4 lb cold unsalted butter, cut into small pieces
2 bunches arugula, washed and dried

Directions:

Make the Vinaigrette: In a bowl, whisk together herbs and vinegar. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
Make the Quinoa Salad: Bring a large pot of salted water to a boil. Add the quinoa and cook until tender. Strain and transfer to a bowl. Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice. Set aside. (The salad can be made up to 3 days ahead of time and refrigerated. Bring to room temperature before serving.)
Make the Salmon: Preheat the oven to 375 degrees F.
Peel and thinly slice the potatoes 1/8-inch thick on a mandoline. Pulse the olives in a food processor until roughly chopped (not pureed). Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste. Shingle the potato slices over the tops of the fillets, folding the slices down the sides. Season the potato slices with salt and pepper.
Heat the oil in a large skillet over medium heat. Place fillets in the skillet, potato side-down, and cook until lightly brown. Using a spatula, flip the fillets and transfer them to a baking sheet. Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well.
Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns. Bring to boil and reduce the liquid to about 2 tablespoons. Remove the pan from heat and let cool until bottom of the pan is just warm-not hot. Return the pan to low heat and whisk in butter a few pieces at a time to form a smooth sauce (the butter should emulsify, not melt.) Strain through a sieve and keep warm.
When ready to serve, place some of the quinoa salad in center of 4 plates. Toss arugula in dressing and divide evenly among the plates. Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil. Serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1275.04 Kcal (5338 kJ)
Calories from fat	859 Kcal
		% Daily Value*
Total Fat	95.44g	147%
Cholesterol	182.14mg	61%
Sodium	587.35mg	24%
Potassium	1042.2mg	22%
Total Carbs	63.37g	21%
Sugars	4.15g	17%
Dietary Fiber	7g	28%
Protein	32.51g	65%
Vitamin C	22.9mg	38%
Vitamin A	0.3mg	9%
Iron	4mg	22%
Calcium	111.5mg	11%

Amount Per 100 g
Calories	319.37 Kcal (1337 kJ)
Calories from fat	215.17 Kcal
		% Daily Value*
Total Fat	23.91g	147%
Cholesterol	45.62mg	61%
Sodium	147.12mg	24%
Potassium	261.05mg	22%
Total Carbs	15.87g	21%
Sugars	1.04g	17%
Dietary Fiber	1.75g	28%
Protein	8.14g	65%
Vitamin C	5.7mg	38%
Vitamin A	0.1mg	9%
Iron	1mg	22%
Calcium	27.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Grilled Cajun Salmon With Tomato Pineapple Salsa

Minced fresh parsley, Extra virgin olive oil, Salt, Pepper and 8 more..
Balsamic Marinated Tomatoes

Tomatoes or 1 pint grape, Red onion, thinly sliced and 6 more..
Pasta With Shellfish

Butter, Olive oil, Dry white wine, Garlic cloves, minced and 10 more..
Tomato and Onion Salad

Firm-ripe tomatoes, Red or white onion (6 oz.) and 6 more..
Tomato Relish

Ripe tomatoes, finely chopped (with seeds and juices) and 5 more..
Turkish-Ish Salad

Israeli couscous, Spring onion, thinly sliced and 10 more..
Tilapia and Bayou Rice

Quick-cooking brown rice, Tilapia fillets and 8 more..
Hellas Relish

Cucumber, peeled, seeded, and cut into 1/4-inch dice and 9 more..
Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Eggplant, washed, Tomato, seeded and chopped, Onion, diced and 5 more..
Mediterranean Pasta Salad

Tube rigatoni pasta and 8 more..
Goldy's Special Salad

Fresh spinach - trimmed, washed and dried and 9 more..