I’ve done it my friends! I have done the Jane Fonda Workout!
It was excellent fun. I loved it! Mind you, I was quite amazed at how flexible La Fonda was, and by contrast how feeble I was. She is AMAZEBALLS in the workout video and can get her leg right up to her ear.
I wonder if I could ever get to that stage?
Some of the exercises I could do fine (ahem, the ARM exercises) but I did have to sit a few out. Including the bit where Jane tells us to go into a shoulder stand as if that’s the easiest thing in the world, then extend the legs back until your toes touch the floor behind your head.
Um, Jane, this is the BEGINNERS workout…
This one made me chuckle away to myself…
and I absolutely loved all the squeals and whoops from all the balletic folk doing the workout along with Jane… They are all having a REALLY good time…
and I am very pleased to learn from this article in The Hairpin that the guy on the left of Jane in this pic is called NED.
So after exerting myself a little bit, I had a can of beer. I’m not sure that is the Jane Fonda way. Then I made myself another dish from her great cookbook: Cooking For Healthy Living…
Here’s the pic from the book…
and here’s how mine turned out…
Yes, there is some iceberg lettuce with Ralph Hertz’s Thousand Island Dressing behind the salmon, but also my brand new – first ever – home made SAUERKRAUT!
OOH, it’s another winner dinner. I really, really liked the sauce for this salmon. Sweetcorn and sundried tomatoes. Yes! Thanks Jane, both for your fabulous workout video, and for your salmon recipe. I love them both.
- 2 tablespoons reduced sodium soy sauce
- 2 garlic cloves, peeled and minced
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 4 center-cut salmon fillets, about 4 oz each (skinned and trimmed, and pin bones removed)
- 2 cups corn kernels
- 1/3 cup choppied sun-dried tomatoes, packed without oil
- 1/2 cup water
- 1/2 teaspoon ground cumin
- 1/4 cup chopped green onions, green and white parts
- 1/4 cup choped fresh cilantro (fresh coriander)
- 1 teaspoon ground black pepper
- To make marinade, in a shallow glass baking dish, combine the soy sauce, garlic, lemon juice and sugar. Add the salmon fillets, turn to coat both sides, cover, refrigerate and marinate for 15 minutes to 8 hours. (I usually do this in a ziploc bag.)
- To make the corn sauce, in a small saucepan over medium-high het, combine the corn, tomatoes, water and cumin. Bring to a boil, reduce the heat to low and simmer until the tomtoes are soft, about 10 minutes. Remove from the heat, add the green onions and cilantro and stir to mix well. Cover to keep warm.
- In a large nonstick frying pan over medium-high heat, heat 1 tablespoon of the marinade. Transfer the salmon to a work surface and coat with the pepper. Discard the remaining marinade.
- Add the salmon to the hot pan and saute for 4 minutes. Turn and saute the fish until it just separates when pressed with a fork, about 4 minutes more.
- To serve, divide the fillets among 4 individual plates. Top each with an equal amount of the sauce. Garnish with cilantro sprig.