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

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

Recipe courtesy Chef Daniel Jackson, Woodstock Inn, Woodstock, VT

Show: Sara's Secrets

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on September 03, 2011

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    Very yummy! I only made the quinoa, arugula salad with dressing and the butter sauce, it was the best quinoa I have ever made. I made this with Guy's Johnny Garlic's cedar plank salmon on the grill.

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  • on December 20, 2009

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    I prepared this tonight with fantastic results. My husband and our guest raved. Followed the receipe exactly. Only required one potato to cover the salmon. Will be making this again and again!

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  • on August 17, 2009

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    With the great salmon season we are having in the Pacific Northwest, this technique will be used again and again. The potato crust is just the right amount of starch and the quinoa salad pairs nicely to balance out the richness of the buerre blanc. Perfect flavors, colors, and textures. I need to find a better way for keeping the potato slices intact when transferring to the skillet, maybe with some inverted plate method or the right type of spatula. But for a first attempt, it was out of this world. My dinner guest described it as exotic. :

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