Barbecue Salmon with Black-eyed Pea Salad

Barbecue Salmon with Black-eyed Pea Salad | 5 Comments
From BBQ Salmon and Black-eyed Peas, Aired on Tue 3/31
Chef Jeff Henderson, Salmon, Black Eyed Peas


-      Coat salmon with olive oil and season with barbecue spice on all sides

-      Sear salmon in a skillet on high heat

-      Remove from pan and place skin-side down in an oven safe dish

-      Bake salmon at 350° for 10 to 15 minutes

-      In a medium bowl, mix together black-eyed peas, peppers, onion, cilantro, garlic, olive oil, vinegar, lemon zest and juice, salt and pepper and barbecue spice

-      Sauté black-eyed pea mixture with 1 tablespoon olive oil butter blend

-      Place baked salmon on black-eyed pea salad

-      Top with barbecue sauce and fresh cilantro

  • 6 ounces wild salmon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon barbecue spice
  • ¼ cups barbecue sauce
  • 2 cup black-eyed peas
  • ½ green pepper, small diced
  • ½ red pepper, small diced
  • ½ red onion, small diced
  • 3 tablespoons cilantro, chopped
  • 1 teaspoon garlic, minced
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • Juice from ½ lemon
  • Zest from 1 lemon
  • Salt and pepper to taste
  • ¼ teaspoon barbecue spice
  • 1 tablespoon olive oil butter blend


Seen today on your show. Wanting a good recipe to fix with samon and black eyes peas. Looked so go and easy to make. Love to cook and try something new.

Did u use canned pea's or out the bag? I used the canned because of time, they were creamier then yours. What should I do next time. My wife and mother n law love them anyway.

Wow this not on This not taste amazing,it is quick,easy to make.... And on top of all this it is HEALTHY ! THANK YOU B-)

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