• 2 tbsp. Tigertail Horseradish Mustard
  • 3/4 lb. fresh salmon fillets, cut into 4 pieces
  • 1 package quinoa (or brown rice)
  • 2 tsp. extra-virgin olive oil, divided
  • 1/4 cup almonds, sliced and toasted
  • 1 tsp. fresh lemon juice plus 1/2 lemon sliced for garnish
  • 1/2 tsp. dried tarragon or 1 tsp. fresh tarragon leaves
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper


  1. In a 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 a large skillet over medium-high heat. Add salmon, skin side up; cook 5 to 6 minutes or until golden brown on the bottom. Turn salmon and cook 4 to 5 minutes or until internal temperature reaches 145°; spread some horseradish-mustard sauce over salmon pieces during the 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.