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

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Vinaigrette:

1 tablespoon mixed chopped fresh herbs, such as; chives, thyme leaves, and parsley leaves

1 teaspoon Champagne vinegar

3 teaspoons basil oil, plus more for drizzling

Kosher salt and freshly ground black pepper

Quinoa Salad:

1/2 pound quinoa

2 plum tomatoes, halved, seeded, and cut into a medium dice

1/2 red onion, cut into a small dice

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 lemon, juiced

Salmon:

2 russet potatoes

1/2 cup Kalamata olives, pitted

Kosher salt and freshly ground black pepper

4 (7-ounce) boneless, skinless Alaskan salmon fillets

1/4 cup olive oil

Beurre Blanc:

1 cup dry white wine

1 tablespoon chopped shallot

1/4 stalk lemongrass, chopped

5 whole white peppercorns

1/4 pound cold unsalted butter, cut into small pieces

2 bunches arugula, washed and dried