I had a great weekend. I mean really. Saturday we went into Philly for the Spartan Race with a few friends from Absolute Strength Gym, which was totally up my alley. I”m not usually one for mud runs and the like, if I’m being honest. Blasphemy, I know. Hear me out! We had a two year span where I did every friggin mud run that came around. Tough Mudder, Rugged Maniac, GoRuck Nasty, McGuire Mud Run, Nameless Run Through Mud Someone Talked Me Into. I just stopped having fun with them.  The Spartan Race at Citizens Bank Park in Philly was NOT that. It was up and down stadium stairs, push ups in the locker room, rope blimps on the pitchers mound, box jumps in the dug out. It was a perfect day to be running around a ball field. I absolutely loved it.

Afterwards, we headed into Philly in search of some food…as you do. Initially, I had planed on going to Pure Fare via Instagram stalking the Stacy Toth (Paleo Parents) and Sarah Ballantyne (The Paleo Mom), but ended up around the corner at AGNO Grill.  Turns out – same owners. Both boast local, totally paleo friendly fare. AGNO made it so easy to construct a meal that was perfect for WLC, but moron that another day. Today’s about salmon.

When I got home, I wasn’t really in the mood to cook anything, as is often the case after a long day that involves sprinting up flights of stairs.  Luckily I had two, absolutely gorgeous, wild caught Sockeye salmon filets in the fridge. What to do, what to do. AHA! Get some coconut milk, google ‘Moroccan spice’ and let’s do this.  It’s warming and slightly spicy, without being too far for those picky eater.

Moroccan Salmon

2 salmon filets
2 tbsp coconut milk
2 tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tsp coriander
1 tsp cumin
3/4 tsp paprika
1/8 tsp salt
Pinch of cayenne
Fresh ground black pepper
1 tbsp coconut oil or ghee (for the pan)

1. Mix everything but the salmon in a bowl. Put the salmon in that bowl (or put the salmon and the marinade in a zip lock bag – I did not have these on hand this evening) and turn around to coat in the marinade. Cover and put in the fridge for 10 min, up to 1 hour.

2. When you’re ready, take the salmon out o the fridge. Put your skillet, grill pan, or cast iron on the stove and heat the oil on a medium-high heat.

3. Once it’s nice and hot, place the salmon (skin side DOWN!) and then don’t touch it for 5-6 min min. You want that skin nice and crispy. Now flip it and remove the pan from the heat. Let it sit on the warm pan for two minutes or so and that’s it. Take it out and serve it with Lemony Couscous (tomorrow!) and some nice roasted carrots or greens.


Lemon Couscous
(15 min cooking time)

1 Head of Cauliflower
2 garlic cloves
2 tbsp coconut oil
1 tbsp butter
Zest and Juice of 1 lemon
1 1/2 tsp coriander
pinch cumin
2 tbsp coconut milk
Salt and pepper to taste

1. Cut the cauliflower into florets and put in the food processor with the garlic. Pulse until you reach a couscous-like consistency.

2. With your large skillet over medium-high heat, warm up the coconut oil.  Once it’s hot, add in the couscous and sauté for 5 mites or so. You want it to start toasting up a bit.

3. Now add your spices, coriander and cumin, and continue to cook for another 5 or so minutes.

4. Lastly, add the lemon juice, zest, coconut milk and salt and pepper. Stir to combine and sauté the final 5 minutes, stirring occasionally.