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, if using, 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.
- 26 g Fat
- 6 g Saturated Fat
- 66 mg Cholesterol
- 653 mg Sodium
- 52 g Carbohydrates
- 5 g Fiber
- 33 g Protein
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Nutritional Information
- 26 g Fat
- 6 g Saturated Fat
- 66 mg Cholesterol
- 653 mg Sodium
- 52 g Carbohydrates
- 5 g Fiber
- 33 g Protein
Directions
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, if using, 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.