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Berbere Spiced Salmon
Combining traditional French ratatouille with a North African twist, this dish is infused with the fragrant blend of herbs de Provence and berbere spice. Complementing the ratatouille is a grilled salmon seasoned with olive oil and berbere spice. The result is a light and flavorful meal that's perfect for an easy weeknight dinner.
Nutritional facts
Protein
37g
Carbs
19g
Calories
480
Fat
30g
Ingredients
Berbere, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Herbs de Provence, Tomato Paste, Tomato Puree, Garlic, Zucchini, Onion, Kosher Salt, Yellow Squash, Eggplant, Thyme, Green Bell Pepper, Salmon, Red Bell Pepper
Reviews
4.5
Based on 829 reviews
Really lovely flavors. Overcooked the salmon but next time, I’ll remove it early from the oven.
John Wellington · 01/14/25
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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