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Roasted salmon filet bursting with North African flavors of cumin and herbs over Fonio cooked in a tomato broth with a side of black eye pea salad with lime and ginger dressing

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Nutritional facts

Protein

40g

Carbs

45g

Calories

490

Fat

17g

Ingredients

Cherry Tomato, Canola and Olive Oil Blend, Bay Leaf, Habanero Peppers, Extra Virgin Olive Oil, Black-eyed Peas, Black Pepper, Cumin, Tomato Paste, Cilantro, Garlic, Dijon Mustard, Onion, Jasmine Rice, Kosher Salt, Cucumber, Green Peas, Carrots, Lime Juice, Green Onion, Ginger, Fonio, Green Bell Pepper, Salmon, Red Bell Pepper, Cayenne Powder, Paprika

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About Pierre Thiam

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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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