Delicious, protein-filled recipes fit for an athlete

Butter-Basted Salmon with Hazelnut Relish

Ingredients

SERVINGS: 4

  • ½ cup blanched hazelnuts
  • 1 garlic clove, chopped
  • 1 cup (packed) fresh cilantro leaves with tender stems
  • ½ cup (packed) fresh flat-leaf parsley leaves with tender stems
  • 1 tablespoon capers
  • 1 teaspoon finely grated lemon zest
  • ½ cup olive oil
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 4 6-oz. pieces skin-on salmon fillets
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 heads Little Gem or other small lettuce, leaves separated

Preparation

  • Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool.
  • Pulse garlic, cilantro, parsley, capers, lemon zest, and ¼ cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.
  • Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.
  • Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.
  • Do Ahead: Relish can be made 6 hours ahead. Cover and chill.
Nutritional Content

Calories (kcal) 740 | Fat (g) 60 | Saturated Fat (g) 11 | Cholesterol (mg) 135 | Carbohydrates (g) 5 | Dietary Fiber (g) 3 | Total Sugars (g) 1 | Protein (g) 47 | Sodium (mg) 300

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Miso-Glazed Salmon Steaks

Ingredients

SERVINGS: 4

  • Vegetable oil
  • 4 10- to 12-oz. salmon steaks, bone in
  • 1/3 cup white miso
  • 2 Tbsp. mirin (sweet Japanese rice wine)
  • 2 Tbsp. unseasoned rice vinegar
  • 2 tsp. minced peeled fresh ginger
  • 1 tsp. Asian sesame oil
  • Kosher salt
  • 4 lime wedges (for serving)

Preparation

COOK: 20 MINCOOK: 30 MIN
  • Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
  • Position an oven rack 6″-8″ from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10-12 minutes total.
  • Transfer salmon steaks to plates and serve with lime wedges.
Nutritional Content

One serving contains: Calories (Kcal) 405.1% | Calories From Fat 44.8 | Fat (G) 20.2 | Saturated Fat (G) 2.7 | Cholesterol (Mg) 134.4 | Carbohydrates (G) 3.8 | Dietary Fiber (G) 0.3 | Total Sugars (G) 1.7 | Net Carbs (G) 3.4 | Protein (G) 48.7 | Sodium (Mg) 282.4

 

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Curried Meatballs

Ingredients

SERVINGS: 8

Meatballs

  • Olive oil
  • 6 scallions, cut into 1-inch pieces
  • 2 jalapeños, seeds removed if desired
  • 6 garlic cloves
  • 1 1-inch piece ginger, peeled, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 2 pounds ground beef (20% fat)
  • 1 large egg, beaten to blend
  • 3 tablespoons plain yogurt
  • 2 teaspoons kosher salt

Curry Sauce

  • ¼ cup olive oil
  • 4 medium onions, chopped
  • 10 garlic cloves, crushed
  • 1 1½-inch piece ginger, peeled, chopped
  • 3 dried chiles de árbol
  • 4 teaspoons curry powder
  • 4 teaspoons ground cumin
  • 4 teaspoons ground turmeric
  • 3 tablespoons ground coriander
  • 1 teaspoon black peppercorns
  • 1 14.5-ounce can crushed tomatoes
  • 1 bay leaf
  • 1 tablespoon kosher salt, plus more
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon cayenne pepper
  • Cilantro leaves with tender stems (for serving)

Preparation

Meatballs

  • Preheat oven to 400°. Lightly brush a rimmed baking sheet with oil. Purée scallions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1″ apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.

Curry Sauce

  • Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25–30 minutes.
  • Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
  • Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro.
  • Do Ahead: Meatballs and sauce can be made 1 day ahead. Let cool; transfer to an airtight container and chill. Gently reheat meatballs in sauce, covered, thinning with water if sauce is too thick.
Nutritional Content

Calories (kcal) 380 | Fat (g) 23 | Saturated Fat (g) 7 | Cholesterol (mg) 90 | Carbohydrates (g) 20 | Dietary Fiber (g) 6 | Total Sugars (g) 8 | Protein (g) 24 | Sodium (mg) 1380

 

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Crunchy Veg Bowl with Warm Peanut Sauce

Ingredients

SERVINGS: 4

Sauce

  • 2 red or green Thai chiles, chopped
  • 1 garlic clove, grated
  • 1 cup creamy peanut butter
  • ¾ cup unsweetened coconut milk
  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • Kosher salt

Salad

  • 4 large eggs, room temperature
  • ¼ head of Napa cabbage, thinly sliced
  • 3 scallions, thinly sliced
  • 1 golden beet, scrubbed, cut into matchsticks
  • 1 celery stalk, thinly sliced on a diagonal
  • 1 Persian cucumber, halved lengthwise, thinly sliced crosswise
  • 1 large handful of bean sprouts
  • 1 cup coarsely chopped cilantro
  • cup torn mint leaves
  • Kosher salt
  • cup unsalted, toasted peanuts, crushed
  • 4 cups warm cooked brown rice

Preparation

Sauce

  • Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.
  • Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.

Salad

  • Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
  • Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
  • Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
Nutritional Content

Calories (kcal) 910 | Fat (g) 55 | Saturated Fat (g) 17 | Cholesterol (mg) 185 | Carbohydrates (g) 81 | Dietary Fiber (g) 11 | Total Sugars (g) 19 | Protein (g) 32 | Sodium (mg) 1120

 

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