Recipe of The Week

This week's recipe is compliments of my good friend Steve Payne who runs the hottest boot camp in Houston Texas. Check out his blog here


Salmon Risotto Salad


2-1/2 c. risotto
3 Knorr fish cubes
6 c. water
4 cloves minced garlic
¼ c. white wine
2 T. olive oil

Sauté risotto and garlic in olive oil until nicely coated. Heat water; dissolve fish cubes in it; add white wine. Slowly add to risotto, ½ at a time, cooking and stirring until all is absorbed. Cool.

Add:

1 lb. cooked salmon (smoked is great
½ red onion, minced
3 celery stalks, minced
1 T. dry dill
3-4 T. drained capers
½ English cucumber, diced
3 T. whole-grain mustard
½ c. mayo
3 chopped fresh tomatoes

Gently blend; chill.