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MENA MINUTE

Summer sweet spot

WRITTEN BY MENA SPODOBALSKI
PHOTO BY JACI GOODMAN

Mena Minute

Reno-Tahoe has some beautiful seasons, and I truly enjoy each of them, but summer holds a sweet spot in my heart. It’s a wonderful time to celebrate nature and all the beauty that surrounds us. We have access to so many outdoor activities here in The Biggest Little City, which makes getting your exercise a lot more fun. Here are just a few ways to take your workout outdoors:

Hike many of the wonderful spots in Reno and Tahoe.

Swim laps in a pool.

Bike through the region’s most beautiful roads and mountains.

Walk or cycle along the Truckee River.

Play Frisbee, badminton, soccer, baseball, and bocce ball, which all can be played in a park or your own backyard.

All these activities are sure to fire up the hunger in your belly. Whether it’s a family gathering, a backyard barbecue, or dinner for two, you are going to love this recipe. Best of all, it’s healthy, its ingredients are in season, and it’s going to get you rave reviews!

Mena Spodobalski owns and is an advanced fitness trainer at Evoke Fitness in Reno. She also is a state champion and nationally qualified fitness competitor. For details, visit Evokefit.com.

Recipe

Tuna/Salmon with Mango-Avocado Salsa

(courtesy of Mena Spodobalski, personal trainer, Evoke Fitness in Reno. Makes 6 servings)

For salsa:

2 fresh mangos, peeled and chopped

⅔ cup red bell pepper, diced

2 tablespoons fresh cilantro, chopped

⅓ cup red onion, minced

2 tablespoons white wine vinegar

1 tablespoon sugar

½ teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 avocado

In glass bowl, combine mangos, bell pepper, cilantro, red onion, vinegar, sugar, salt, pepper, and olive oil. (Wait to add avocado.) Chill 30 minutes.

For tuna or salmon:

6 6-ounce steaks

Salt and freshly ground pepper, to taste

2 tablespoons white wine vinegar

1 tablespoon sugar

1 tablespoon olive oil

Season fish with salt and pepper. Combine vinegar, sugar, and olive oil, and drizzle over fish. Let stand at room temperature 30 minutes. Preheat grill to medium. Grill fish 10 minutes per inch of thickness, turning once. 

Just before serving, peel, seed, and dice avocado. Add to salsa mixture. Stir to blend, and adjust seasonings to your desired taste. Serve over fish. 

This is excellent served over quinoa or on a bed of leafy greens, with a side salad. Enjoy with your favorite sangria or white wine!

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