Ingredients
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1/2 Teaspoon Kosher Salt Plus More to Taste
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1/4 teaspoon freshly ground black pepper
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4 6-Ounce Skin-on Salmon Filets
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2 teaspoons olive oil (divided)
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1 Small Onion Diced (about 1 Small)
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3 Peeled Garlic Cloves Grated
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1 2-Inch Piece Peeled Ginger Grated
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1 Large Fresno Chili Finely Diced
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1 15-Oz Can Chickpeas Rinsed and Drained
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1 1/2 teaspoons Madras curry powder
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1 (14 ounce) can light coconut milk
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5 ounces Baby Spinach
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Directions
Prep Time: 5min | Cook Time: 20min | Serves: 4
Seared salmon skin adds an extra dimension to this one-pan dinner: rich flavor and crispy texture. The salmon then braises in a velvety coconut-curry sauce, which is the perfect pairing for the fish, spinach, and chickpeas. For more seafood curry recipes, try my Thai Green Curry Coconut Shrimp with Basil and Broiled Tilapia with Thai Coconut Curry Sauce.,
,Salmon is my favorite fish! I have TONS of other wonderful Salmon Recipes in the archives. This salmon coconut curry recipe is very nutritious and so delicious! It uses light coconut milk, which instantly cuts calories. Plus, salmon is full of protein and heart-healthy omega 3s. Chickpeas are a good source of fiber, and spinach is full of vitamins and minerals.,Swap spinach for kale, swiss chard, or mustard greens.,Make it Whole30 by swapping chickpeas for potatoes.,To ensure the salmon’s easy release from the pan, make sure to let the skin fully caramelize before attempting to move the filet.,Sub shrimp for salmon and cook for less time,Use a white fish like cod if you’re not a fan of salmon.,If you don’t like spicy foods, omit the Fresno chili.,Warm Curry Roasted Sheet Pan Vegetable Salad,Indian Shrimp Curry,Roasted Red Kuri Coconut Curry Soup,Burma Superstar Chicken Dal Curry,Thai Coconut Curry Shrimp
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Steps
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1
Done
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Heat 1 teaspoon oil in a large skillet over medium-high heat Spray with oil to fully coat the bottom of the pan |
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2
Done
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Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes. |
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3
Done
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Return to the plate (skin-side up) and set aside. |
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4
Done
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Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes. |
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5
Done
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Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more. |
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6
Done
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Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan. |
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7
Done
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Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts. |
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8
Done
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Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes. |
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9
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11
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12
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15
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