Grilled Salmon with Black Eye Peas Salad
Enjoy a delicate grilled salmon filet that's bursting with the flavors of North Africa, with aromatic cumin and herbs. Served with a fresh salad of black eyed peas, cherry tomatoes, red bell peppers, green onions and a refreshing ginger dressing, this meal is light enough to leave you feeling fresh and energized, but hearty enough to satisfy for hours.
Nutritional facts
Protein
47g
Carbs
38g
Calories
540
Fat
27g
Ingredients
Cucumber, Cherry Tomato, Canola and Olive Oil Blend, Black-eyed Peas, Black Pepper, Cumin, Cilantro, Garlic, Honey, Kosher Salt, Lime Juice, Green Onion, Ginger, Salmon, Red Bell Pepper, Cayenne Powder, Italian Parsley, Paprika
Reviews
4.1
Based on 610 reviews
DIANE · 06/20/25
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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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