Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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Category: Seafood

Clams in Creamy Mustard Broth

It’s easy to forget that a pot of steamed clams (or mussels) makes a perfect weeknight dinner. It’s one of the easiest seafood meals to cook, and also one of the healthiest. Shellfish cook in 5 minutes flat once they’re in a pot of simmering liquid. That’s a quick meal, even on the busiest of weeknights. Shellfish even tell you when they’re done, by opening their shells and revealing plump meat inside. That morsel of meat is a uniquely dense source of nutrition.

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Red Wine and Ginger Glazed Salmon

A richly flavored sauce can transform a familiar meal, like salmon, into something completely new. A drizzle of this red wine and ginger sauce is all that’s needed to give plain salmon a jolt of salty, sweet, tangy and gingery flavor. You’ll be licking your plate clean.

This sauce is versatile too; any that’s left over is amazing drizzled on cooked vegetables, especially broccoli, carrots, and mushrooms. Or use the sauce as salad dressing over a raw spinach and salmon salad for lunch the next day.

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Coconut and Red Palm Oil Salmon Chowder

Wild salmon, red palm oil and coconut milk is a magical trio of fat and flavor. These three ingredients transform into incredibly delicious chowder with the help of cubed kohlrabi or rutabaga, chicken stock, leek, celery, and fresh dill. This chowder is really creamy and rich, and a deeply flavorful meal brimming with healthy fats.

Red palm oil is fantastic in a creamy soup or stew, making the texture richer and smoother. Red palm oil is also extremely nutrient dense, rich in beta-carotene, vitamin E, CoQ10, vitamin K1, and other antioxidants. Once you get in the habit of cooking with red palm oil, it’s easy to go through an entire jar. In addition to soups and stews, use it to sauté or roast vegetables and cook eggs.

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Mini Smoked Salmon Hand Rolls

Sushi hand rolls might sound like an extravagant treat, but this recipe turns hand rolls into a super-easy snack. Kids love these salmon hand rolls after school (maybe omit the hot chiles?) and adults love them pretty much any time of day or night.

The switch is subbing out raw sashimi grade tuna and using smoked salmon instead. This avoids the issue of mercury from tuna, and makes it easier to pack hand rolls for an afternoon snack at school or work without worrying about spoilage. Plus, the omega-3s from fatty salmon and the monounsaturated omega-9 fatty acids from Primal Kitchen Mayo® mean these hand rolls are both a nutritious and delicious snack.

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Fish Pie

Fish Pie is a classic English dish, probably one of those originally invented to use up fish that was less than fresh. Slathered in mashed potatoes, cheese, and a creamy white sauce, the idea was to cover up the fish, not make it the main focus.

This recipe for Primal fish pie takes a completely different approach. The dish is still covered in a buttery mashed potato crust, but underneath is a light and flavorful filling. Fresh salmon and cod are layered with leeks, zucchini and fresh herbs, and flavored with lemon and Dijon.

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Salmon with Pistachio Pesto

This dairy-free pesto is heavy on pistachio nuts and light on basil. Spiked with garlic and lemon zest and blended together with olive oil, this is a thick, rich sauce that’s more than a little addictive. It’s tempting to eat this pistachio pesto with a spoon, but it’s even better slathered over fatty, pan-seared salmon.

This recipe couldn’t be easier, and it magically transforms a simple salmon dinner into something extra special. Make this, and you’ll feel like a talented chef instead of a home cook who’s stuck in a rut of salmon dinners that are just ho-hum.

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