Friday 10.23.2020


Friday 10.23.2020

“Clean Sweep”
3 Rounds:

800 Meter Run
20 Power Cleans (135/95) (165/110) (185/125)
8 Bar Muscle-ups

Recipe of the Week:
How would you like to try a Cheesy Salmon Potato Bake? Well get of your butt and make this recipe!

2 1/2 lbs red potato, quartered
1 lb center-cut raw salmon
pinch of sea salt & pepper
1 tablespoon olive oil
1/2 medium onion, chopped
2 tablespoons garlic, fresh
1 cup frozen peas
1 cup no salt added chicken broth
7oz 2% Greek yogurt
1 1/2 tablespoons The Fit Cook LAND seasoning
1 tablespoon dried chives
pinch of sea salt & pepper
3/4 cup shredded gouda

1) Set oven to 400F.
2) Bring a pot of water to boil. Add cut potatoes and cook until soft, about 15 minutes. Drain then set aside.
3) Season salmon with sea salt & pepper, then bake in the oven for 15 – 20 minutes, until gently cooked through. Set aside to slightly cool, then flake with a fork.
4) Set a skillet on medium heat, once hot add oil, onion and garlic. Cook for about 3 minutes, or until the onions begin to turn brown and translucent. Add a pinch of sea salt while they saute, then add the frozen peas. Stir and cook everything together until the peas are completely thawed, about 2 – 3 minutes. Set aside.
5) Mash up potatoes in a bowl using a masher or fork. Then add the broth, yogurt and seasonings. Mash and stir using a spoon or spatula. Grate in half of cheese, then fold in the salmon and peas. Stir everything together and season to taste with sea salt & pepper. Add the mixture to a baking dish OR the skillet you used to cook the peas. Sprinkle the remaining cheese on top.
6) Cover the dish with foil, then bake in the oven for 30 minutes. For the final 5 – 7 minutes, remove the foil to help it brown on top.
7) Once it has finished cooking, set it aside to slightly cool, then enjoy!