Triathlete-Chef Recipe: Turmeric-Seared Wild Salmon
We're sharing recipes from world-class chefs who have turned endurance fueling into a delectable art.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
We’re sharing recipes from world-class chefs who have turned endurance fueling into a delectable art.
Meet the Triathlete-Chef: Zane Holmqvist
Executive Chef, Stein Eriksen Lodge Park City, Utah
Beneath Chef Zane’s starched jacket pumps a heart geared for action and adventure. When he is not cooking for his high-caliber clientele, Holmquist is in constant training mode—this year alone he competed in IceBreaker, 70.3 St. George, Escape from Alcatraz, Echo Triathlon, and Ironman Santa Rosa. “I love training, setting goals, pushing yourself,” he says. “Cooking is about hard work, your team, and your mise en place. Racing is about hard work, your team, and your mise en place.”
How he fuels: “I always eat at least one peanut butter and jelly on wheat bread before a race and during a long race. During races, I fuel with Honey Stinger Waffles and ProBar energy chews—I drink First Endurance EFS. I have found that these items provide the carbs I need and work well on my stomach. Post race, I prefer First Endurance Ultragen, pizza, and beer.”
Chef’s choice: “This meal was created to eat for dinner after a longish workout,” Holmquist says. “I put this together because of the protein in the salmon and farro, as well as the anti-inflammatory components of ginger, turmeric, berries, and greens. I like to focus on natural anti-inflammatory foods, as I have knee issues. It’s a light summer dish that is very easy to make.”
Turmeric-Seared Wild Salmon
Ginger Dressing
1⁄4 shallot, chopped
2 pieces of ginger (1⁄4 cup), peeled and chopped
1⁄3 cup apple cider vinegar
2⁄3 cup extra virgin oil
1⁄2 tsp sea salt
1⁄2 tsp white pepper
Zest of 1⁄2 lemon
Salad
4 cups super greens (baby kale, baby spinach, arugula, basil leaves)
1 pint blueberries
1⁄2 pint blackberries
1 cup freekah, cooked (per package directions or in rice cooker)
1⁄2 cup edamame
1⁄4 cup almonds, toasted and rough chopped
1⁄2 cup ginger vinaigrette
Salmon
2 filets of salmon
1 T turmeric
2 tsp ginger, ground
1 tsp sea salt
1⁄4 tsp white pepper
1 tsp olive oil
Directions
Blend dressing ingredients on pulse, and toss with salad.
Combine turmeric, ginger, sea salt, and white pepper together. Season salmon with spice mixture. Place the seasoned filets on an oiled, hot plancha (or cast iron griddle) on a grill at about 375 degrees. Sear on each side for about 3 minutes. Serve on top of salad.