Grilled Salmon with Quinoa Salad and Arugula Chimichurri

Salmon:

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

Chimichurri:

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

Quinoa Salad Dressing:

• ¼ cup olive oil
• ¼ cup lime juice
• 1 teaspoon garlic minced
• 1 teaspoon white wine vinegar
• ¼ teaspoon cumin ground
• kosher salt to taste
• black pepper to taste

Quinoa Salad:

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