Cooking with Chef Cleveland

To help me with a major lifestyle change, Chef Cleveland has played a huge role in choosing the foods I cook for my family. He has been very supportive around searching for the right ingredients to use in our meals by making it fun and exposing me to new recipes I would not have known of without being on this journey. 

Below is my absolute favorite recipe from Chef Cleveland to add to your home cooked menu.

Sweet coconut Salmon

  • 4 ea. 6 oz. Salmon Filets 
  • ¼ cup. Coconut Aminos 
  • 2 tbsp. Honey 
  • 1 ea. Lemon, Juiced 
  • ¼ cup. Fresh Cilantro, Rough Chopped 
  • 3 ea. Garlic Cloves, Sliced 
  • 2 tbsp. Coconut Sugar 
  • 11 tbsp. Avocado Oil 
  • TT Himalayan Salt 
  • TT Cracked Black Pepper 

Cumin and Chili Quinoa

  • 1 cup. Quinoa 
  • ½ tbsp. Cumin 
  • ½ tbsp. Chili 
  • 1 tbsp. Garlic Powder  
  • 1 tbsp. Onion Powder 
  • 1 tbsp. Avocado Oil 
  • 1 ¾ cup. Chicken Stock or Vegetable 
  • TT Himalayan Salt 
  • TT Cracked Black Pepper 


Preparation Method 

  • In a bowl, add coconut aminos, honey, lemon juice, coconut sugar, and garlic and whisk all together. Then place it to the side.  
  • Now take the chilled salmon filets and season both sides with salt and cracked black pepper. Once finished, place the fish in the marinate mixture for ten minutes. 
  • Place a griddle pan on the stove on medium high heat and add avocado oil. Once the pan is hot take the salmon out of marinade and place the flesh side down in pan.
  • Grill the salmon for 2-3 minutes before flipping the fish.
  • Pour the marinade on top of the fish. Then take the griddle pan and place in the oven for five minutes or until the internal temperature reaches 145°F.
  • For the quinoa, place a sauce pan on the stove on high heat and add all ingredients. Bring the mixture to a boil. 
  • Once it comes to a boil, stir the mixture, reduce heat to low, and then cover for ten minutes.
  • Remove the pan from the heat and let it sit to the side for 5-6 minutes before serving.
  • Serve quinoa with salmon and enjoy!

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