Friday 12.20.2024
“Funday”
For Time: teams of 2
100 Goblet Squats (70/53)
10 Rope Climbs
100/80 Calorie Row
100 V-Ups
100 Kettlebell Lunges
Recipe of the Week:
Salmon and rice is a staple for most meal preps so why not try a variation to the same old recipe? Give this Salmon and Dill Rice recipe a try!
Ingredients:
Fish
2lb (wild) salmon, skin removed and cut into 3-5 large pieces
1 tablespoon olive oil
2 teaspoons fresh cracked pepper
1 teaspoon mineral salt
juice from 1 lime
1/3 cup parsley, finely chopped
Rice
salt & pepper to taste
1 tablespoon olive oil
1.5 cups uncooked basmati rice, rinsed
1 small white onion, diced
2 tablespoons dried dill
2 teaspoons cumin
1.5 tablespoons minced garlic (2 cloves)
1 tablespoon lime zest *
2 cups low sodium chicken broth
Step 1
Let’s start by marinating the salmon. Place the salmon pieces in a bowl or sealable plastic bag. Add olive oil, cracked pepper, salt, lime juice, and finely chopped parsley. Rub the marinade all over the salmon pieces and set aside to marinate for 15 – 20 minutes.
Step 2
Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add olive oil and diced onion. Sauté until the onion is translucent and fragrant.
Step 3
Add rinsed basmati rice, dried dill, cumin, minced garlic, and lime zest to the pot. Stir well to ensure that every grain of rice is coated in the oil and seasoning.
Step 4
Pour in low sodium chicken broth and enough water to cover the rice. Reduce the heat to low and let it simmer gently with the lid on until the liquid no longer covers the rice, about 10 – 12 minutes.
Step 5
Once the liquid has reduced, place the marinated salmon pieces on top of the rice. Cover the pot and continue to cook for an additional 8 – 12 minutes or until the rice is cooked through and the salmon is flaky and fully cooked.
Step 6
After cooking, let the dish rest covered for at least 12 – 15 minutes before flaking the salmon and rice with a fork.
Step 7
Use a fork to gently flake the salmon and mix it with the rice until well incorporated.
