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Refuel after the marathon with nutrient-filled dishes

  • COURTESY THE HONOLULU MARATHON ASSOCIATION

    Late registration is available through Saturday at the Hono­lulu Marathon Expo at the Hawaii Convention Center. Walk-in entry fee is $310. Thefree exposition features more than 100 food, clothing, health and performance vendors. Visit honolulu­marathon.org.

The 43rd annual Honolulu Marathon kicks off at 5 a.m. Sunday, starting at Ala Moana Boulevard and ending at Kapiolani Park. About 34,000 runners and walkers are expected to participate.

Late registration is available through Saturday at the Hono­lulu Marathon Expo at the Hawai‘i Convention Center. Walk-in entry fee is $310. The free exposition features more than 100 food, clothing, health and performance vendors. Visit honolulu­marathon.org.

If you are running the marathon this weekend, be sure your post-marathon snacks, drinks and meals help you recover. Here are some recipes to try.

CURRIED SALMON

1 tablespoon honey

1 tablespoon grated fresh ginger

2 teaspoons garam masala

1/2 teaspoon Himalayan sea salt, or sea salt of choice

1/2 tablespoon lime juice

1 tablespoon olive oil

1-1/2 pounds wild salmon with skin, cut into 3 portions

In small bowl, whisk together all ingredients except salmon. Rub mixture over salmon, then wrap in foil and let rest 15 minutes.

Over medium-high, with skin side facing down, grill until salmon is just underdone, about 5 to 7 minutes. Serve fresh from grill. Serves 3.

Approximate nutritional information, per serving: 400 calories, 19 g fat, 3 g saturated fat, 115 mg cholesterol, 450 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g sugar, 47 g protein

RUNNERS SCRAMBLES

2 medium Idaho potatoes, peeled

5 tablespoons extra-virgin olive oil, divided, plus more for coating pan

8 local eggs

1/2 cup cubed ham

1/2 cup tomato and basil feta cheese, crumbled

1 cup baby spinach

1 cup halved cherry tomatoes

Pinch dried oregano

Salt, to taste

8 pitted kalamata olives, sliced

Preheat oven to 325 degrees. Coat a 9-by-3-inch loaf pan with oil. Use a mandoline to slice potatoes into 1/3-inch slices.

In medium skillet over low, heat 2 tablespoons oil. Add potatoes and cook, stirring frequently, 10 minutes or until soft. Remove from pan and set aside.

In same skillet, heat 2 tablespoons oil over medium heat. Scramble eggs in pan and add remaining tablespoon of oil, along with potatoes, ham, feta, spinach, tomatoes, oregano and salt. Toss to combine.

Pour mixture into greased loaf pan. Bake 35 to 40 minutes, or until a knife inserted comes out clean. Top with olives. Cool before slicing. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 550 calories, 36 g fat, 9 g saturated fat, 395 mg cholesterol, 750 mg sodium, 36 g carbohydrate, 3 g fiber, 4 g sugar, 23 g protein


More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.


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