From the April/May 2018 issue
For the salmon:
- 1 medium (3-pound) spaghetti squash, cooked and shredded (see note)
- 1-1/2 pounds wild salmon filets
- Sea salt and black pepper, to taste
- 1/4 cup honey
- 1/4 cup coconut aminos
- 3 TBSP fresh lime juice
- 3 garlic cloves, minced or finely grated
- 1 TBSP Dijon mustard
For the salsa:
- 2 medium ripe mangos, peeled, seeded, and diced
You have met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.
- Immediate access to all web content.
- Immediate access to our library of 40+ back issues.
- 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
- Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).