There’s been a lot of buzz about professional track runner Nick Symmonds lately, and the reasons are quite obvious. Along with making his Olympian debut this year in London, Symmond's track record — sorry, couldn't resist — includes seven NCAA Division III titles, four consecutive titles in 2006 and 2007, and a personal best time at runner David Rudisha’s world-record race in 2010. He’s not just known for his athleticism, though. In light of what some people think are tough Olympic sponsorship rules, Symmonds reacted against the restrictions by auctioning off a part of his arm for advertising space in January of this year. If that doesn’t impress you, maybe his “supposed” date with Paris Hilton and the fact that he's often dubbed the Brad Pitt of the sport will.
Sports and Paris Hilton get-togethers aside, let’s get down to what really matters to us: Symmonds can cook. As an outdoorsman and Oregon-native, it’s no surprise that salmon is the apple of his eye – to catch, cook, and eat as he puts it. He also makes a mean tuna salad, as you can see above. Here’s a quick recipe that he put together that he serves with a side of pasta or fresh salad. Enjoy this recipe and make sure to watch Nick in his first event on Monday, August 6.
One 8-ounce salmon fillet, skin on
¼ cup brown sugar
1 cup Teriyaki Sauce
Salt and pepper, to taste
Season the salmon fillet with salt and pepper. In a small sauté pan, heat the teriyaki sauce on medium and stir in the brown sugar. Cook until the mixture thickens and the brown sugar dissolves, about 5 minutes. Marinate the salmon in the Teriyaki glaze for at least a half hour. Cook on a grill or broil in the oven.
Click here to read more about Symmonds and see his exclusive video series with Handson Dodge Creative.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce