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

Potato-Crusted Alaskan Salmon with Arugula, Quinoa Salad & Lemon Beurre Blanc
23 Ingredients
  • 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
  • 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
  • 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
  • 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
Nutrition
1206
60% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

117% 76

Saturated

120% 24

Trans

- 1

Monounsaturated

- 30

Polyunsaturated

- 14

Carbs

24% 72

Carbs (net)

- 62

Fiber

40% 10

Sugars

- 5

Sugars, added

- 0

Protein

111% 56

Cholesterol

57% 170

Sodium

64% 1529

Calcium

30% 301

Magnesium

67% 268

Potassium

63% 2201

Iron

42% 8

Zinc

24% 4

Phosphorus

129% 901

Vitamin A

40% 358

Vitamin C

75% 45

Thiamin (B1)

53% 1

Riboflavin (B2)

39% 1

Niacin (B3)

100% 20

Vitamin B6

107% 2

Folate equivalent (total)

75% 299

Folate (food)

- 299

Folic acid

- 0

Vitamin B12

108% 6

Vitamin D

0% 0

Vitamin E

65% 13

Vitamin K

247% 197
Comments
 
×