Salmon Red Quinoa And Arugula Salad Recipes
POTATO-CRUSTED ALASKAN SALMON WITH ARUGULA, QUINOA SALAD AND LEMON BEURRE BLANC
Steps:
- 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.
SALMON, RED QUINOA, AND ARUGULA SALAD
Provided by Marc Murphy
Categories Salad Fish Quick & Easy Dinner Lunch Quinoa Seafood Salmon Arugula Healthy Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- In a large pot, boil wine and 4 cups water.
- Add salmon, onion and thyme. Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
- Remove salmon; cool. In another large pot, boil 4 cups water. Add quinoa and cook until tender, about 11 minutes; drain.
- In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
- Toss quinoa-chickpea mixture with arugula. Dress salad with lemon juice and oil. Season with salt and freshly ground black pepper.
- Divide salad and poached salmon among 4 plates. Top each salmon fillet with 1 tablespoon harissa. Garnish with cilantro and almonds.
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