Complete as many rounds as possible in 20 minutes of:
10 Single-armed Dumbbell Snatches (50/35)
10 Overhead Lunge Steps with plate (45/25)
10 Wallball Shots (20/14)
Bacon-Wapped Mini Salmon Cakes with Asparagus
via Primal Matriarch
What you need:
10 oz salmon
coconut/olive oil
pat of butter
1 tbsp finely diced onion
1 garlic clove, finely diced
2/3 c. pine nuts
1 tbsp mayo
1 tsp Parmesan cheese
1 tsp dijon mustard
1 tsp old bay seasoning
1 tbsp fresh chives
1 egg white
bunch fresh asparagus
thick cut bacon
What you do:
In a pan, cook the salmon with the coconut oil (you can use olive oil), breaking apart as you cook. When this is finished, stick in a bowl in the fridge to cool down.
Either in a blender or a food processor, blend the pine very wells. These nuts are very moist and work great as a binder and give the cake a nutty taste. In another pan, melt butter and add garlic and onions and cook until translucent. Remove salmon from fridge and add cooked onions/garlic, egg white, pine nuts, mayo cheese, mustard, old bay, and chives (basically everything except the bacon and asparagus). Mix well and put back in fridge to chill for at least an hour. This helps make the mixture firmer and easier to work with. Lay out the strips of bacon lengthwise and place a few pieces of asparagus perpendicular to the bacon. Put a good sized mini cake amount of the salmon mixture, roll up tightly, and hold with a toothpick.
I put these right on foil but because of the bacon grease, the bottom of the bacon never got crispy so I recommend you put these on a raised tray with foil lined underneath to catch drippage.
Bake at 375 for 15-20 minutes, checking often. Serve as a fancy schmancy appetizer at your next holiday party!
