Recipe courtesy of Daniel Jackson

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

  • Level: Advanced
  • Total: 58 min
  • Prep: 25 min
  • Cook: 33 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.)
  3. Make the Salmon: Preheat the oven to 375 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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