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  • 1 package (about 5 ounces) quinoa blend
  • 3 teaspoons olive oil
  • 1/4 cup sliced almonds
  • 1 tablespoon Dijon mustard
  • 1 tablespoon refrigerated prepared horseradish
  • 1 teaspoon fresh lemon juice plus 1/2 small lemon, sliced for garnish (optional)
  • 1/2 teaspoon tarragon or 1 teaspoon chopped fresh tarragon leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 pound Foley Fresh salmon fillet, cut into 4 equal pieces


  1. In a small saucepot, prepare quinoa blend as label directs with 1 teaspoon olive oil; stir in almonds.
  2. Meanwhile, in small bowl, stir mustard, horseradish, lemon juice, tarragon, salt, and pepper until well blended.
  3. Heat remaining 2 teaspoons oil i n 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.

  • 662 Calories
  • 31g Fat (7g Saturated)
  • 74mg Cholesterol
  • 953mg Sodium
  • 54g Carbohydrates
  • 6g Fiber
  • 37g Protein