Grilled Salmon Recipe

Time1h

Serves4

black-eyed pea hoppin' john, kale, smoked tomato vinaigrette

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Ingredients

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1
Prepare the Black-Eyed Pea Hoppin' John
In a saucepan, add the black-eyed peas and cover them with water. Bring to a boil, then reduce heat and simmer until tender, about 30 minutes. Drain and set aside.
2
Sauté the Kale
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped kale and minced garlic, sautéing until the kale is wilted and tender, about 5-7 minutes. Season with salt and pepper.
3
Make the Smoked Tomato Vinaigrette
In a blender, combine smoked tomatoes, remaining olive oil, lemon juice, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
4
Grill the Salmon
Preheat the grill to medium-high heat. Brush salmon fillets with olive oil, season with salt and pepper. Grill for 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.
5
Assemble the Dish
On a plate, serve a portion of the black-eyed pea hoppin' john, topped with sautéed kale. Place the grilled salmon on top and drizzle with smoked tomato vinaigrette.