Bike Fit and Slow Roasted Salmon with Leek Sauce

Bike Fit: Oh! THAT was the problem

Ted and I made an appointment with Margaret Thompson, USA Cycling Licensed Level 1 Coach who has won 8 National Championships and 2 silver medals at UCI Master World Championships. She helped perfect our bike fits as well as discussed our goals for cycling. Ted – the triathlete and me-the runner.

It was a successful session. On Ted’s bike, there were just a couple of minor adjustments to his shoe clip angle as well as handle bars and a little tweaking of the saddle. On my bike, there were more drastic adjustments such as lowering the seat, raising the front of the saddle, adjusting my handle bars as well as angling in the gears and brakes.

In the end, both of us felt more relaxed and comfortable on our bikes. We’re ready to RIDE!

More on Margaret: She will compete in the upcoming Leadville 100 MTB. Margaret’s qualifier was the Wilmington/Whiteface 100K.

Check this out for her FANTASTIC results:

Placed 2^nd in Age Group. Time was 5:20:57 and she came in 100 place – They only gave a winning belt buckle to the first 100 finishers. WOW! GO MARGARET!

More on Leadville (that’s a 100 MILE race!) From the site:

One hundred miles across the high-altitude, extreme terrain of the Colorado Rockies. Created for only the most determined athletes. Starting at 10,152 feet and climbing to 12,424 feet, you’ll be challenged to catch your breath — while the views try to take it away.

THE RECIPE – It’s SALMON!

This one is touted to “get the creative juices flowing”. It inspires you to make adjustments according to your taste.

The following recipe was my “creative adaptation” of Chef Jerry Traunfeld of Poppy in Seattle.

Makes 2 Servings

1 large leek – white part only – sliced thin

1/2 poblano pepper – seeded and chopped

1/8 tsp saffron threads

3 TBS olive oil

1 2/3 cup vegetable broth

2 TBS lemon juice

1/4 cup sliced black olives (from a jar)

fresh black pepper

1 1/2 lbs fresh sockeye salmon

Heat the olive oil in a large high sided oven proof pan. When hot, add the leeks, pepper and saffron. Add the broth and cook over medium –high for 12 minutes. Stir in lemon juice, olives, and pepper. Reduce to a simmer and let cook for 25 minutes.

Preheat oven to 300 F.

Place the salmon over the leek mixture, spooning some over the top of the salmon and bake, uncovered for 30 minutes.