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Grilled Salmon With White Bean and Arugula Salad

Cl June 2016: Superfast photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Claire Spolle


1 tablespoon chopped capers, rinsed and drained
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon minced fresh garlic
1/8 teaspoon ground red pepper
1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
Cooking spray
4 (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
4 cups loosely packed arugula
1/2 cup thinly sliced red onion


1. Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.

2. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.

4. Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.

[Recipe from Cooking Light]

Workout of the day: February 8th

30 minutes on the stair master 24 walking lunges 15 jump squats 10 sets of 3 leg extension 25 air squats 24 step ups Repeat

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Workout of the day: January 14th

15 weighted clean and press 36 hand release push ups 20 pull ups 20 decline push ups (feet raises) 24 pull ups 30 triceps dips 15 kettle bell swings 24 burpees Repeat each circuit twice

Workout of the day: September 2nd

50 box jumps 50 pull-ups 50 push press 45/35lbs 50 back extensions 50 burpees 50 kettle bell swings 20/14lbs