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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
BerbereCanola and Olive Oil BlendExtra Virgin Olive OilHerbs de ProvenceTomato PasteTomato PureeGarlicZucchiniOnionKosher SaltYellow SquashEggplantThymeGreen Bell PepperSalmonRed Bell Pepper
Reviews
4.5
Based on 865 reviews
It needs a little bit of rice. Once added delicious and dinner came together
Vivianne Sambour · 02/04/25
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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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