Salmon Coconut Curry with Spinach and Chickpeas
Seared salmon with spinach and chickpeas in a creamy coconut curry sauce is an easy one-pot meal that cooks in under 20 minutes!
Foto: SkinnytasteBahan-bahan
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 4 6 -ounce skin-on salmon filets
- 2 teaspoons olive oil (divided)
- 1 small onion (diced (about 1 small))
- 3 peeled garlic cloves (grated)
- 1 2 -inch piece peeled ginger (grated)
- 1 large Fresno chili (finely diced)
- 1 15 -oz can chickpeas (rinsed and drained)
- 1 1/2 teaspoons Madras curry powder
- 1 14 -ounce can light coconut milk
- 5 ounces baby spinach
Langkah-langkah
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.
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