Potato-Crusted Alaskan Salmon With Arugula, Quinoa Salad And Lemon Beurre Blanc
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Champagne Vinegar450 g
Quinoa1 tbsp
Extra-Virgin Olive Oil1 cup
Kalamata Olive (pitted)1 cup
Olive Oil1 cup
White Wine (dry)1 tbsp
Shallot (chopped)2 bunches
Arugula (washed and dried)Directions:
1
) Strain through a sieve and keep warm
2
Make the Vinaigrette: In a bowl, whisk together herbs and vinegar
3
While whisking, drizzle in the oil to make a smooth dressing
4
Season with salt and pepper, to taste
5
Make the Quinoa Salad: Bring a large pot of salted water to a boil
6
Add the quinoa and cook until tender
7
Strain and transfer to a bowl
8
Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice
9
Set aside
10
(The salad can be made up to 3 days ahead of time and refrigerated
11
Bring to room temperature before serving
12
) Make the Salmon: Preheat the oven to 375 degrees F
13
Peel and thinly slice the potatoes 1/8-inch thick on a mandoline
14
Pulse the olives in a food processor until roughly chopped (not pureed)
15
Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste
16
Shingle the potato slices over the tops of the fillets, folding the slices down the sides
17
Season the potato slices with salt and pepper
18
Heat the oil in a large skillet over medium heat
19
Place fillets in the skillet, potato side-down, and cook until lightly brown
20
Using a spatula, flip the fillets and transfer them to a baking sheet
21
Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well
22
Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns
23
Bring to boil and reduce the liquid to about 2 tablespoons
24
Remove the pan from heat and let cool until bottom of the pan is just warm--not hot
25
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
26
When ready to serve, place some of the quinoa salad in center of 4 plates
27
Toss arugula in dressing and divide evenly among the plates
28
Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil
29
Serve immediately