Give your salmon a kick of flavor with this recipe from Schnucks.
- In 2-quart saucepan, prepare quinoa blend as label directs with 1 teaspoon olive oil; toss with almonds.
- Meanwhile, in small bowl, stir horseradish, mustard, lemon juice, tarragon, salt and pepper until well blended.
- Heat remaining 2 teaspoons oil in 12" skillet over medium-high heat. Add salmon, skin side up; cook 5-6 minutes or until golden brown on bottom. Turn salmon and cook 4-5 minutes or until internal temperature reaches 145°F; spread some horseradish-mustard sauce over salmon pieces during last 3 minutes of cooking.
- 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.
662 Calories Per Serving
SATURATED FAT: 7G