Active Time: 25 minutes
Total Time: 30 minutes • Serves: 2
1 package (about 5 ounces) Near East® Quinoa Blend or Whole Grain Blends
3 teaspoons Crisco® extra virgin olive oil, divided
1/4 cup sliced almonds, toasted, if desired
1 tablespoon refrigerated prepared horseradish
1 tablespoon Schnucks Dijon mustard
1 teaspoon fresh lemon juice plus 1/2 small lemon, sliced for garnish (optional)
1/2 teaspoon dried tarragon or 1 teaspoon chopped fresh tarragon leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 pound fresh salmon fillet, cut into 4 equal pieces
1. In 2-quart saucepan, prepare quinoa blend as label directs with 1 teaspoon olive oil; toss with almonds.
2. Meanwhile, in small bowl, stir horseradish, mustard, lemon juice, tarragon, salt and pepper until well blended.
3. Heat remaining 2 teaspoons oil in 12-inch 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°F; 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.
Each serving: about 662 calories, 31 g total fat (7 g saturated), 74 mg cholesterol, 953 mg sodium, 54 g carbohydrate, 6 g fiber, 2 g sugars, 37 g protein
Serve alongside steamed fresh green beans tossed with a little butter, lemon juice, salt and pepper.