
I re-discovered a gem of a trail this week. While on business in the Scottsdale area I had a little time, so headed to the McDowell Mountain Park and took a recommendation from a fellow trail runner to hit the Pemberton Trail. I had been on the trail before as a mountain biker, but hadn't been back to run it. This was a blow your mind afternoon. I only had time for 8 miles, however, the trail in its entirety is 15+ miles. I look forward to heading back on the weekend. It is smooth, rolling and crests some amazing vistas. It was a great run.

I'm documenting my adventures in my five fingers, so had to take a pic on the trail. Not sure of my pose - something Karate Kid/Ninja perhaps? No matter, totally a great run.
Dinner that night was outstanding too. I have to disclaimer on this website that I am not a vegatarian. We eat a lot of vegetarian meals, but I do like me some protien from time-to-time (small town farming community upbringing I guess). Last night dinner was a Salmon Salad - a totally amazing dish I highly recommend to all. Here's the receipe:
2 POUNDS fresh salmon fillets, with the skin on
Good olive oil, for grilling
Kosher salt
Freshly ground black pepper
1 CUP small-diced celery (3 stalks)
1/2 CUP small diced red onion (1 small onion)
2 TBLSPNS minced fresh dill
2 TBLSPNS capers, drained
2 TBLSPNS raspberry vinegar
2 TBLSPNS good EV olive oil
1/2 TEASPOON kosher salt
1/2 TEASPOON freshly ground black pepper
Grill the salmon rubbed with olive oil and sprinkle w/ salt and pepper. Grill until they are rare. Be sure the salmon is still rare on the inside. Remove to a plate, wrap with cover and chill in the refrigerator until cold and very firm.
When the fillets are cold, remove any remaining skin that hasn't come off during grilling. Break the fillets into large flakes and put into a bowl, adding any juice that has colleccted at the bottom of the plate.
Add celery, red onions, dill, capers, raspberry vinegar, olive oil, salt, and pepper to taste. Mix well and serve cold or at room temperature.
Ryan's NOTE: Throw this over fresh spinach leaves for an outstanding, high protien meal. Oils can be subsituted for your preference.
This is a recipe from The Barefoot Contessa. A favorite.