{"id":857,"date":"2016-01-08T18:30:14","date_gmt":"2016-01-08T18:30:14","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=857"},"modified":"2016-01-08T19:56:33","modified_gmt":"2016-01-08T19:56:33","slug":"horseradish-mustard-salmon","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/horseradish-mustard-salmon\/","title":{"rendered":"Horseradish-Mustard Salmon"},"content":{"rendered":"

\"Horseradish-Mustard\"download\"\"Email<\/a>
\nHorseradish-Mustard Salmon<\/span><\/p>\n

Prep: 10 minutes
\nCook: 10 minutes \u2022 Serves: 2<\/span> <\/p>\n

\n1 <\/span>package (about 5 ounces) quinoa blend
\n3<\/span>teaspoons olive oil
\n1\/4<\/span>cup sliced almonds, toasted, if desired
\n1<\/span>tablespoon refrigerated prepared horseradish
\n1<\/span>tablespoon Dijon mustard
\n1 <\/span>teaspoon fresh lemon juice plus 1\/2 small lemon, sliced for garnish (optional)
\n1\/2 <\/span>teaspoon dried tarragon or 1 teaspoon chopped fresh tarragon leaves
\n1\/4 <\/span>teaspoon salt
\n1\/4 <\/span>teaspoon ground black pepper
\n3\/4<\/span>pound fresh salmon fillet, cut into 4 equal pieces<\/p>\n<\/div>\n

1.<\/span>In small saucepot, prepare quinoa blend as label directs with 1 teaspoon olive oil; stir in almonds.
\n<\/span><\/p>\n

2.<\/span>Meanwhile, in small bowl, stir horseradish, mustard, lemon juice, tarragon, salt and pepper until well blended.
\n<\/span><\/p>\n

3.<\/span>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\u00b0; spread some horseradish-mustard sauce over salmon pieces during last 3 minutes of cooking.
\n<\/span><\/p>\n

4.<\/span>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.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving: \u2028
\n662 Calories, 31g Fat (7g Saturated), 74mg Cholesterol,
\n953mg Sodium, 54g Carbohydrates, 6g Fiber, 37g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span>
\nServe alongside steamed fresh green beans tossed with a little butter, lemon juice, salt and pepper.<\/p>\n

Dietitian\u2019s tip:<\/span>
\n> 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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