Salmon Coconut Curry with Spinach and Chickpeas
User Reviews
4.9
Salmon Coconut Curry with Spinach and Chickpeas
Description
Salmon Coconut Curry with Spinach and Chickpeas begins by seasoning salmon and pan-searing it skin-side down for a crispy finish. The curry base is built by sautéing onion, garlic, ginger, and Fresno chili, then simmering chickpeas with Madras curry powder and coconut milk to meld the flavors. Baby spinach is folded in and cooked until just wilted, retaining its bright color and fresh texture.
The curry sauce is light yet creamy from the coconut milk, delivering aromatic spice without heaviness. The salmon rests atop the curry to finish cooking gently, preserving its moisture and flaky texture. This dish combines protein, legumes, and greens for a balanced meal that's both comforting and vibrant.
Serve this curry with rice or flatbread to complement the sauce and soak up the flavors. The moderate heat from the chili and curry powder adds depth without overwhelming the fish's natural taste.
Ingredients
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper freshly ground
- 4 ounce salmon skin-on filets
- 2 teaspoons olive oil (divided)
- 1 onion diced (about 1 small, small
- 3 garlic grated, peeled cloves
- 1 inch ginger grated, peeled, piece
- 1 fresno chili finely diced, large
- 1 oz chickpeas rinsed and drained, canned
- 1 1/2 teaspoons Madras curry powder
- 1 ounce coconut milk light, canned
- 5 ounces baby spinach
Instructions
- Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.
- Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.
- Return to the plate (skin-side up) and set aside.
- Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.
- Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.
- Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.
- Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.
- Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1filet, 1/2 cup veggies | |
| Calories | 453kcal | 23% |
| Carbohydrates | 23.5g | 8% |
| Protein | 41g | 82% |
| Fat | 20g | 31% |
| Saturated Fat | 7.5g | 38% |
| Cholesterol | 94mg | 31% |
| Sodium | 275mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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