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Last weekend while my dad was here, he treated me to a new grill. I have a George Foreman, but it is not the same. You don’t get that “real grill taste” if you know what I mean.

Ever since I got my new grill, I have been wanting to make some burgers. I had a bison burger over the weekend, so I was in the mood for something different. I saw a recipe for salmon burgers that caught my eye. Salmon is actually my favorite fish, so I knew I was in for a treat.

After surfing around the internet some more, I settled on this recipe. I didn’t make the “green goddess sauce”.

  • 1 pound wild salmon fillet, skinned
  • 2 tablespoons finely chopped red onion, or scallion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon finely chopped peeled fresh ginger
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil, or canola oil

1. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, salt and pepper, being careful not to overmix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.

2. Preheat grill for a few minutes, then cook the burgers for 3-5 minutes on each side, but be sure not to overcook. The last thing you want in overcooked salmon. YUCK!

3. Serve them on whole wheat buns with plenty of ketchup!

I also made some delicious sweet potato fries to go with them. They are very simple to make. I basically just cut up a sweet potato, toss it with olive oil, paprika, garlic, salt, and pepper and bake them for 300 minutes at 400 degrees, flipping halfway through. Sometimes I will change up the spices and use cinnamon, ect… The sky is the limit.

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Enjoy!

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I was in the mood for some Salmon on Sunday night, but I also wanted pasta because I was running 20 miles in the morning. I have probably stated this before, but I ALWAYS eat pasta before a long run or race. It is sort of like a ritual. I usually stick to basic dishes because I don’t want to risk intestinal distress. I did some looking around on Google and discovered Grilled Salmon with Tomato Dill Marinara.

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 pound of wild salmon filets
  • 2 shallots, chopped fine
  • 4 cloves garlic, finely chopped
  • 1 15-ounce can of diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons sugar
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • 3/4 pound angel-hair pasta (I used whole wheat spaghetti)

Mix together 2 tablespoons olive oil with the lemon juice for a marinade in a bag. Place the salmon in the marinade, coat well, and let it marinate for about a half hour, turning once or twice.

Heat a large sauté pan, add the final tablespoon oil, and then add the shallots and garlic. When the shallots begins to soften, add the tomatoes, tomato paste, fresh dill, sugar, and the bay leaf. Stir everything together, and simmer until the sauce has thickened but is still sort of liquid. I like my sauce pretty thick so I simmered it for a few extra minutes.

Boil a large pot of water, and cook the pasta according to instructions. Angel-hair pasta cooks up quickly (3 minutes) and should be served al dente.

While the sauce is simmering, remove the filets from the marinade, and either place them on your heated grill, or broil in the oven until nicely golden, at least 3 minutes on each side. I broiled them because I only have a George Foreman grill. It sucks at cooking salmon.

Place your pasta on the plate, spoon some sauce over it, and then place your salmon on top of the pasta. Sprinkle lightly with the parsley for garnish, if you wish. I used parmesan cheese as well. Makes 4 servings.

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Tasty!

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Pizza Makes Me Happy

I was had a really really strong pizza craving tonight, so I decided to get my hands dirty and make some homemade dough. After searching around the internet, I settled on this dough that I found on Christina’s blog.

  • -2 cups all purpose flour
  • -1 1/2 cups whole wheat flour
  • -1 tbsp olive oil
  • -1 1/3 cup warm water
  • -1 packet yeast
  • -1.5 tsp sea salt

In a mixing bowl, combine the warm water and yeast. Stir in the salt and flour and mix on medium high speed on your KitchenAid for 5 minutes. While the mixer is going, drizzle in the olive oil. When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour. After the dough has doubled in size, cut in half for two large pizzas or separate into mini pizzas.

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Once I had the dough made, I separated it into a few pieces and stuck a few in the freezer in case I had an instant pizza craving.

Now onto the toppings!

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I stated with some homemade marinara, and then I added spinach, onion, ground turkey, and an Italian cheese blend. I added some garlic as well.

I baked it in the oven at 450 for about 20ish minutes. It was shaped kind of weird, but I did the best I could. I am not entering it in any beauty contests!

I also had some salad to round out the meal.

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It had mixed greens, tomato, onion, walnuts, and feta cheese with some balsamic vinaigrette.

Pizza craving = satisfied.

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I have a pretty wild story to tell about yesterday. Here is my wild day…

I got up at 4:30, ran 9 miles at marathon pace, and was all ready to go to the airport at 6:30. We got there at 7:15 and I was about to go through security at 7:30 for my 8 AM flight. Right on time. I FORGOT MY CAR KEYS AT HOME. Oh man!

My dad had to come back and get me, change my flight, get my keys, and drop me at my sisters apartment (she lives right by the airport).  I got my flight changed to 11 and she took me to the airport.

Another bummer is that I had to fly through St. Louis and layover there. I didn’t get back to my apartment until around 7. I made some dinner and passed out. Remember that I was up at 4:30 and running around like a chicken with my head cut off all day. Plus traveling just kind of wears you out ya know?

I was going to run 20 miles today, but I scratched it last night and just ran 11. I pushed it back until tomorrow. There is no way I would “cancel” a 20 mile run. I live for the long run.

I had another long day today as well. My apartment is so clean that is almost disgusting. I had to clean out my laundry room for my washer and dryer that is coming next week. Did I mention my parents bought them for me? Yay! No more laundromat! Since I was cleaning that room, I just cleaned the whole place. It is sparkling. I also threw away a ton of old crap to get some more space. It was a workout walking all that junk to the dumpster. I am pooped.

I am off to hang with a buddy! Have a good weekend everyone!

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Since I have a race tomorrow, I decided to whip up a quick pasta dish tonight for dinner for me and my parents. I always eat pasta before a race or long run; it is pretty much a ritual. I can’t vouch that pasta actually helps, but it hasn’t failed me yet. Why mess with a good thing?

I was also craving some scallops (my all time favorite seafood). I haven’t had them in awhile and I might as get the expensive stuff while I am home and not paying for food right? I rarely buy them at school because they cost an arm and a leg, but they are awesome every once and awhile.

A quick Google search led me to an interesting recipe from All Recipes (one of my favorite recipe sites): Pasta with Scallops, Zucchini, and Tomato. Sounds tasty right? It was, I can vouch for it!

INGREDIENTS

  • 1 pound dry fettuccine pasta
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 zucchinis, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup chopped fresh basil
  • 4 roma (plum) tomatoes, chopped
  • 1 pound bay scallops
  • 2 tablespoons grated Parmesan cheese

  • DIRECTIONS

  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.

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  1. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

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I served it over freshly made whole wheat pasta from Central Market. My parents don’t have a pasta machine like I do at school, but this pasta was still pretty good. Of course it is not as good as mine, but good in a pinch. Fresh pasta is so much better than dried and it is so much easy to make. I will never go back to dried pasta!

The perfect meal to help me run fast tomorrow. Hopefully it helps!

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