So, I ran the Spartan Beast Dallas this past Saturday. It was muddy – really, really muddy thanks to record Texas flooding.  This is only the second obstacle course I’ve raced and the first as an elite —  I knew to expect the unexpected, but damn – it was a crazy from just trying to get into the parking lot . . . . . . . and then trying to get out, let alone the course.

The race was delayed while they rerouted the trail due to raging rivers. I got hungry. Then I got muddy – really, really muddy. I was hoping to dominate the running, but the ankle-deep mud made lifting each footstep up out of the muck difficult for me . . .and everyone. On this course, I think my favorite obstacles were the barbed wire crawl (the mud made for good slithering) and the monkey bars (because swinging around like a chimpanzee is just plain fun). 

The bucket carry and sand bag carry were both hard obstacles given the incline of the hills and the slippery footing. I made a ton of mistakes but am excited to run another and see improvements in my strategy – and I’m happy to report that I came in as the 14^th Elite and 2^nd  Master Elite at the Spartan Beast Dallas  . . . and I’m not too badly banged up. The worst of it was a thigh rope burn and a goose egg on my head where I slid right into a tree limb!

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So, enough about running and hurdling over stuff – onto the food! This easy dinner recipe for Crunchy Baked Ancho Honey Salmon is deliciously flavorful and surprisingly satiating even served atop a salad thanks to protein and heart-healthy fats. I love southwestern and spicy-sweet flavors and this fish recipe was inspired by a savory-sweet Ancho Honey Granola I made a few months ago – I originally served the granola on top of an heirloom tomato salad, but the leftovers are perfect for making a crunch topping. If you want to make the whole batch of granola (keep it in the freezer for long-lasting yumminess and recipe inspiration), check out the recipe post – otherwise, I have pared down the ingredients for just enough to make a topping for 4 salmon fillets.

So, how do you make your salmon? Saute, bake, special seasonings or sauces? And, have you ever run an obstacle course race — love it or leave it?  Please share in the comments below — XOXO, Jennifer

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Crunchy Baked Ancho Honey Salmon

Prep Time

5 mins

Cook Time

20 mins

Total Time

30 mins

 

The slightly-spicy, slighlty-sweet crunchy topping on top of succulent salmon is such a contrast in textures -- and a real treat! Clever enough for company, but easy for busy weeknight dinners.

Course: Main Dish, Salad

Cuisine: American, Southwestern

Servings: 4 servings

Ingredients

• 1 1/2 tbsp coconut oil
• 1/4 cup raw pepita (pumpkin) seeds
• 1/4 cup slivered raw almonds
• 3 tbsp honey (divided)
• 1/2 cup old fashioned oats (gluten free if needed)
• 2 tsp chia seeds
• 1/2 tsp coarse sea salt
• Garnish: Avocado, jalapenos and diced tomato
• 4 6 ounce salmon filets

Instructions

for topping

1. Add coconut oil to large skillet and bring to medium-high heat.
2. Add pepita seeds, slivered almonds and chili powder to skillet and stir for 1 – 2 minutes or until beginning to toast. Add 1 ½ teaspoons of the honey and stir to combine.
3. Mix oats, chia seeds, dried cilantro and sea salt to skillet, stirring well to coat with honey mixture. Continue to stir over medium heat for approximately 5 – 6 minutes longer, taking care that honey doesn’t start to burn.
4. Remove from heat and let cool for 5 minutes on paper towels.

for fish

1. Preheat oven to 400 F degrees.
2. Place salmon filets, skin side down, on foil-lined baking sheet. Drizzle tops of salmon filets with evenly with remaining honey; lightly rub in with fingers.
3. Top each filet evenly with oat mixture, patting down with fingers. Bake in pre-heated oven for 12 to 14 minutes, or until salmon cooked through and flaking.