Horseradish-Mustard Salmon


Horseradish-Mustard Salmon

Serves 4

Blue – 1 point

Purple – 1 point

Green – 7 points

  • 2 tsp olive oil
  • 2 Tbsp dijon mustard
  • 2 Tbsp prepared horseradish
  • 2 tsp fresh squeezed lemon juice, plus 4 lemon slices for garnish (garnish optional)
  • 1 tsp dried tarragon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 24 oz salmon fillets (4 – 6 oz fillets)

  1. In a small bowl, stir together mustard, horseradish, lemon juice, tarragon, salt and pepper until well blended.

  2. Heat olive oil in a 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 about 145 degrees. Spread some horseradish-mustard mixture over salmon pieces during the last 3 minutes of cooking.

  3. Slide spatula between skin and salmon to remove skin. Serve salmon over rice if desired and drizzle with horseradish-mustard sauce; garnish with lemon slices if desired.