Salmon Coconut Curry
Ingredients
The salmon
-
4
6-ounce
skin-on salmon filets
-
½
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
-
2
teaspoons
olive oil
The vegetables and spices
-
1
small
onion, diced
-
3
cloves
garlic, grated
-
2
inches
ginger, grated
-
1
large
Fresno chili, finely diced
-
1
15-ounce can
chickpeas, rinsed and drained
-
1½
teaspoons
Madras curry powder
-
1
14-ounce can
light coconut milk
-
5
ounces
baby spinach
Instructions
- Season the salmon filets with salt and pepper.
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat and add the salmon skin-side down, cooking until crispy.
- Remove the salmon and set aside.
- In the same skillet, add the remaining oil, onion, garlic, ginger, and Fresno chili, cooking for 2 minutes.
- Add the chickpeas and curry powder, cooking for another 2 minutes.
- Reduce heat, stir in the coconut milk, and add the spinach and salt.
- Cover and cook until the spinach wilts.
- Return the salmon to the skillet, skin-side up, and cook until done.
Nutrition Facts (estimated)
Servings
4
Calories
453
Total fat
20g
Total carbohydrates
23.5g
Total protein
41g
Sodium
275mg
Cholesterol
94mg
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