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
42g
Carbs
34g
Calories
480kcal
Fat
23g
Ingredients
Salmon, Cucumber, Cherry Tomato, Black-eyed Peas, Lime Juice, Red Bell Pepper, Canola and Olive Oil Blend, Green Onion, Honey, Cilantro, Ginger, Italian Parsley, Kosher Salt, Extra Virgin Olive Oil, Garlic, Paprika, Cumin, Cayenne Powder, Black Pepper
Contains fish.
Reviews
4.4
Based on 551 reviews
Anna · 08/29/25
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About Pierre Thiam
Chef 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, Senegalese, Ghanaian, and Ivorian cuisines. 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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