Salmon Coconut Curry with Spinach and Chickpeas
"Quick and flavorful, this one-pot dish features perfectly seared salmon nestled among fresh spinach and hearty chickpeas, all enveloped in a rich coconut curry sauce. Best of all, it comes together in less than 20 minutes!"
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Ingredients
- 1/2 teaspoon kosher salt
- 4 6-ounce skin-on salmon filets
- 3 peeled garlic cloves
- 1 2-inch piece peeled ginger
- 1 large Fresno chili
- 1 15-oz can chickpeas
- 1 1/2 teaspoons Madras curry powder
- 1 14-ounce can light coconut milk
- 5 ounces baby spinach
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 small onion
Instructions
- 1
Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper evenly on both sides of the salmon fillets. Place them on a plate and set aside.
- 2
In a large skillet, warm 1 teaspoon of oil over medium-high heat. Lightly mist the pan with additional oil to ensure it’s fully coated.
- 3
Carefully place the salmon in the skillet, skin-side down. Allow it to cook undisturbed until the skin becomes crispy, which should take about 5 to 6 minutes.
- 4
Once cooked, transfer the salmon back to the plate, keeping it skin-side up, and set it aside.
- 5
Pour in the remaining teaspoon of oil, then add the chopped onions, minced garlic, grated ginger, and diced Fresno chili pepper. Sauté these ingredients while stirring for 2 minutes.
- 6
Introduce the chickpeas along with the curry powder, and continue to cook, stirring frequently, for an additional 2 minutes.
- 7
Lower the heat to medium-low, then pour in the coconut milk, stirring to deglaze the pan and incorporate any flavorful bits stuck to the bottom.
- 8
Mix in the spinach and 1/2 teaspoon of salt. Cover the skillet and allow it to cook for 2 minutes, or until the spinach has wilted.
- 9
Finally, return the salmon to the pan, skin-side up, and let it cook until fully done, approximately 5 to 6 minutes.