Grilled Salmon with Quinoa Salad and Arugula Chimichurri

Salmon:

• 8 (5- to 6-ounce) salmon fillets, skin removed (or about 2 ½ to 3 pounds of salmon cut into 8 equal-sized pieces)
• 2 ½ teaspoons kosher (coarse) salt
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons paprika
• ½ teaspoon ground black pepper
• ¼ cup fresh lemon juice
• 1 teaspoon olive oil

Chimichurri:

• ½ bunch fresh Cilantro including stems, coarsely chopped (about 1 cup)
• 2 cups coarsely chopped fresh arugula
• ½ cup olive oil
• ¼ cup packed fresh mint leaves
• 3 tablespoons lime juice
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon minced garlic 
• 1 tablespoon red wine vinegar
• Coarse salt and freshly ground pepper, to taste

Quinoa Salad Dressing:

• ¼ cup olive oil
• ¼ cup lime juice
• 1 teaspoon minced garlic 
• 1 teaspoon white wine vinegar
• ¼ teaspoon ground cumin
• Coarse salt and freshly ground pepper, to taste

Quinoa Salad:

• ¾ cup uncooked quinoa, cooked per instructions (makes approximately 3 cups cooked), cooled
• ½ red pepper diced
• ½ green pepper diced
• ½ red onion diced
• 1 small tomato diced
• ¼ cup corn kernels (thawed from frozen or cut from a whole cob)
• ¼ cup chopped cilantro
• Coarse salt and freshly ground pepper, to taste