BBQ Salmon and Black-eyed Peas

The Back Story


·      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


-      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

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)


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