-
1
Make the Vinaigrette: In a bowl, whisk together herbs and vinegar.
-
2
While whisking, drizzle in the oil to make a smooth dressing.
-
3
Season with salt and pepper, to taste.
-
4
Make the Quinoa Salad: Bring a large pot of salted water to a boil.
-
5
Add the quinoa and cook until tender.
-
6
Strain and transfer to a bowl.
-
7
Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice.
-
8
Set aside.
-
9
(The salad can be made up to 3 days ahead of time and refrigerated.
-
10
Bring to room temperature before serving.)
-
11
Make the Salmon: Preheat the oven to 375 degrees F.
-
12
Peel and thinly slice the potatoes 1/8-inch thick on a mandoline.
-
13
Pulse the olives in a food processor until roughly chopped (not pureed).
-
14
Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste.
-
15
Shingle the potato slices over the tops of the fillets, folding the slices down the sides.
-
16
Season the potato slices with salt and pepper.
-
17
Heat the oil in a large skillet over medium heat.
-
18
Place fillets in the skillet, potato side-down, and cook until lightly brown.
-
19
Using a spatula, flip the fillets and transfer them to a baking sheet.
-
20
Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well.
-
21
Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns.
-
22
Bring to boil and reduce the liquid to about 2 tablespoons.
-
23
Remove the pan from heat and let cool until bottom of the pan is just warm--not hot.
-
24
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.)
-
25
Strain through a sieve and keep warm.
-
26
When ready to serve, place some of the quinoa salad in center of 4 plates.
-
27
Toss arugula in dressing and divide evenly among the plates.
-
28
Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil.
-
29
Serve immediately.
