Blackened Salmon with Peas and Greens

Chef notes

I love this dish because takes me back to my grandmother's kitchen. Black-eyed peas were one of the first things she taught me how to cook at six years old. I love using salmon with the peas and greens, because the fattiness of the salmon cuts through the spice and goes nicely with the slight sweetness of the coconut milk. The spices used in the recipe honor the enslaved cooks from Charleston who used the same ones.

Technique tips: You can use dried herbs in place of fresh, just use 1/3 less. To cut the greens, stack leaves on top of one another, roll tightly, and slice into thin ribbons.

Swap option: You could use berbere (Ethiopian spice blend) in place of making blackening spice. It can be purchased in some groceries stores or can be made from scratch. You can also purchase a pre-made Cajun or blackening spice mix as well. Sea Island red peas could be used in place of black-eyed peas.