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Whether you’re a com­pet­i­tive sprinter chas­ing a new record or an ev­ery­day gym hound look­ing to get the most from your work­out, seafood is among the best foods to sup­port an ath­letic lifestyle. It not only de­liv­ers great-tast­ing nu­tri­tion, but also pro­vides one-of-a-kind health ben­e­fits.

The com­bi­na­tion of lean pro­tein, anti-in­flam­ma­tory omega-3s and mus­cle-build­ing nu­tri­ents found in Alaska seafood are why it’s a sta­ple for ath­letes like Ryan and Sara Hall.

“We like to in­cor­po­rate Alaska seafood in our daily diet be­cause it’s a re­ally high qual­ity pro­tein that helps to re­pair our mus­cles on a daily ba­sis,” said Ryan Hall, a two-time Olympian and holder of the U.S. half-marathon record.

Af­ter a run, Sara Hall – a 3,000-me­ter steeple­chase and marathon run­ner, U.S. na­tional cham­pion and World Team mem­ber – re­lies on seafood as a go-to for low-fat meals with pro­tein and sim­ple-to-di­gest carbs.

Sam­ple th­ese dishes straight from the Hall kitchen, and find more recipes and nu­tri­tional val­ues for your fa­vorite seafood at wildalaskaseafood.com.

Cedar Plank Grilled Salmon with Sweet Pota­toes

Serves: 4 Prep time: 10 min­utes Cook time: 15 min­utes

Cedar planks with enough sur­face area for salmon

4 Alaska salmon fil­lets (4-6 ounces each), fresh, thawed or frozen olive oil spray

1 ta­ble­spoon fresh (or 1 tea­spoon dried) dill, thyme or rose­mary salt and freshly cracked pep­per, to taste

4 large sweet pota­toes, sliced length­wise into wedges

1/2 ta­ble­spoon ground cumin

Soak cedar planks for 1-2 hours (or overnight) sub­merged in wa­ter. Re­move and pat dry.

Heat grill to medium heat (400 F). If frozen, rinse ice from salmon un­der cold wa­ter; pat dry with pa­per towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprin­kle with herb, salt and pep­per. Place sweet pota­toes in bowl; spray with cook­ing spray. Sprin­kle with cumin and salt and pep­per, to taste. Toss to coat.

Place cedar planks and potato wedges on grill. Cover and cook about 3-4 min­utes; turn wedges over and con­tinue cook­ing un­til pota­toes are soft and cooked. Keep warm. Cook salmon 12-15 min­utes, un­til fish is opaque through­out.

Nu­tri­tional in­for­ma­tion per serv­ing: 350 calo­ries; 11 g to­tal fat; 2 g sat­u­rated fat; 27% calo­ries from fat; 91 mg choles­terol; 33 g pro­tein; 33 g car­bo­hy­drate; 4 g fiber; 277 mg sodium; 36 mg cal­cium; 1,700 mg omega-3 fatty acids.

Cedar Plank Grilled Salmon with Sweet Pota­toes

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