Prep: 10 minutes
Cook: 10 minutes • Serves: 2
3teaspoons olive oil
1/4cup sliced almonds, toasted, if desired
1tablespoon refrigerated prepared horseradish
1tablespoon Dijon mustard
1 teaspoon fresh lemon juice plus 1/2 small lemon, sliced for garnish (optional)
1/2 teaspoon dried tarragon or 1 teaspoon chopped fresh tarragon leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4pound fresh salmon fillet, cut into 4 equal pieces
1.In small saucepot, prepare quinoa blend as label directs with 1 teaspoon olive oil; stir in almonds.
2.Meanwhile, in small bowl, stir horseradish, mustard, lemon juice, tarragon, salt and pepper until well blended.
3.Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add salmon, skin side up; cook 5 to 6 minutes or until golden brown on bottom. Turn salmon and cook 4 to 5 minutes or until internal temperature reaches 145°; spread some horseradish-mustard sauce over salmon pieces during last 3 minutes of cooking.
4.Slide spatula between skin and salmon to remove skin. Serve salmon over quinoa blend drizzled with remaining horseradish-mustard sauce; garnish with lemon slices, if desired.
Approximate nutritional values per serving:
662 Calories, 31g Fat (7g Saturated), 74mg Cholesterol,
953mg Sodium, 54g Carbohydrates, 6g Fiber, 37g Protein
Serve alongside steamed fresh green beans tossed with a little butter, lemon juice, salt and pepper.
> If you have a rice cooker, you can use it to make quinoa! Just use a 2:1 liquid-to-quinoa ratio and follow the instructions on your rice cooker.