Recipe Of The Week: Kona Cookdown

  • By Jessica Cerra
  • Published Sep 26, 2013

The grand finale of triathlon season is just under three weeks away. Each week three recipes, including a fish, chicken and steak recipe, will be provided. These recipes ensure a balanced nutrition regimen for the big race. Most importantly, these colorful and fresh recipes are super simple and require very few ingredients. If you aren’t racing Kona, not to fear! These recipes are great to have in your recipe book leading into any late-season race, or for new ideas for healthy off-season meals. All recipes make 4 servings.

Important note: Based on your nutritional requirements, make sure to add the appropriate amount of carbohydrates (rice, potatoes, quinoa, etc.) to the recipes that don’t include any. Feel free to sub, swap and add the veggies that work best for your digestive system headed into a big race.

Recipe #1: Salmon with Ginger Veggies

20 ounces salmon, cut into 4 pieces with skin off
2 bunches broccolini, ends removed
2 large carrots, peeled and cut diagonally into coins
2 cups yellow wax beans, ends removed
1 ½ tablespoons fresh minced ginger (jar is fine)
2 teaspoons agave
Olive oil, salt, and pepper

1. Heat a small amount of olive oil in a large skillet over medium high heat. Add the broccolini and carrots and sauté with the lid on for 4 minutes.
2. Add the wax beans, ginger, agave and a small amount of salt and pepper and sauté another two minutes, with the lid on. Remove the veggies and let rest.
3. Season the salmon with salt and pepper. In the same pan as the veggies pan sear the salmon for 4-5 minutes per side. Serve on top of the veggies.

RELATED: Grilled Wild Salmon Recipe

Next »

FILED UNDER: Nutrition / Recipes TAGS: /

Sign up for our free e-newsletter, SBR Report!

Subscribe to the FREE Triathlete newsletter