Horseradish-Mustard Salmon

Chef Tip: Serve alongside steamed fresh green beans tossed with a little butter, lemon juice, salt and pepper.

Recipe - Dearborn Market

Prep Time10 Minutes

Servings2

Cook Time10 Minutes

Calories597

Ingredients

1 package (about 5 ounces) quinoa blend

3 tsp olive oil

2 Tbs sliced almonds, toasted, if desired

1 Tbs refrigerated prepared horseradish

1 Tbs Dijon mustard

10 oz fresh salmon fillet, cut into 4 equal pieces

1 tsp fresh lemon juice

1/2 small lemon, sliced for garnish (optional)

1/2 tsp dried tarragon

1 tsp chopped fresh tarragon leaves

1/4 tsp salt (optional)

1/4 tsp ground black pepper

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.

Nutritional Information

26 g Fat
6 g Saturated Fat
66 mg Cholesterol
653 mg Sodium
52 g Carbohydrates
5 g Fiber
33 g Protein

10 minutes

Prep Time

10 minutes

Cook Time

Servings

597

Calories

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.

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.