If you’re in the mood for something quick, nutritious, and packed with flavor, this Easy Salmon Coconut Curry with Spinach and Chickpeas is your answer. It’s a creamy, satisfying dish that brings together tender salmon, hearty chickpeas, and vibrant spinach in a fragrant coconut curry sauce. Perfect for a weeknight dinner, it’s delightful comfort in a bowl, and you’ll love how easily it all comes together.
Steps
- Season the salmon fillets with salt and pepper on both sides. Heat a teaspoon of olive oil in a large skillet over medium-high heat, and ensure the pan is fully coated. Place the salmon in the pan skin-side down and cook for 5 to 6 minutes until the skin becomes crispy, then remove and set aside.
- In the same skillet, add another teaspoon of olive oil, along with diced onions, garlic, ginger, and diced Fresno chili. Cook and stir these ingredients for 2 minutes. Add the drained chickpeas and curry powder, stirring for an additional 2 minutes.
- Lower the heat to medium-low and pour in the coconut milk, ensuring to scrape any browned bits from the pan. Add the spinach and a bit of salt, then cover the pan. Allow it to cook for 2 minutes until the spinach wilts.
- Return the salmon to the skillet, placing it skin-side up. Continue cooking for about 5 to 6 minutes until the salmon is fully cooked through.
Ingredients
- 1/2 teaspoon kosher salt, plus additional to taste
- 1/4 teaspoon freshly ground black pepper
- 4 salmon filets, each 6 ounces, with skin
- 2 teaspoons olive oil, divided
- 1 small onion, diced
- 3 garlic cloves, peeled and grated
- 1 ginger piece, 2 inches, peeled and grated
- 1 large Fresno chili, finely diced
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 1/2 teaspoons Madras curry powder
- 1 can (14 ounces) light coconut milk
- 5 ounces baby spinach
Nutritional Values
Calories: 1812 kcal | Carbohydrates: 94 g | Protein: 164 g | Fat: 80 g | Saturated Fat: 30 g | Cholesterol: 376 mg | Sodium: 1100 mg | Fiber: 20 g | Sugar: 6 g
FAQ
- How can I make coconut curry from scratch?
- To create coconut curry from scratch, you start by seasoning salmon with salt and pepper, then cook it in a skillet until the skin is crispy. After removing the salmon, sauté onions, garlic, chili, and ginger before adding chickpeas and curry powder. Add coconut milk and spinach, cover the pan, and cook until the spinach wilts. Finally, return the salmon to the skillet and cook until it’s done.
- What are some variations for the Salmon Coconut Curry recipe?
- You can substitute spinach with kale, swiss chard, or mustard greens. For a Whole30 version, replace chickpeas with potatoes. You might also consider using shrimp or white fish like cod if you prefer them over salmon. To reduce the spice level, simply omit the Fresno chili.
- Is this recipe suitable for someone following a Whole30 diet?
- Yes, you can adapt this recipe for a Whole30 diet by swapping out the chickpeas for potatoes.
- What should I do if I don’t like spicy food?
- If you prefer a milder dish, you can omit the Fresno chili from the recipe to reduce the spiciness.
- How long does it take to prepare and cook the Salmon Coconut Curry?
- The preparation time for this dish is about 5 minutes, and the cooking time is approximately 20 minutes, making the total time needed around 25 minutes.
Tips
- Allow the salmon skin to fully caramelize in the skillet before attempting to move it, ensuring an easy release and crispy texture.
- If you prefer less spice, you can omit the Fresno chili to suit your taste preferences.
- Experiment with different greens by replacing spinach with kale, Swiss chard, or mustard greens for a varied flavor and texture.
- For a Whole30-compliant version, swap out the chickpeas for potatoes as an alternative ingredient.
Equipment
- Large skillet or frying pan
- Grater (for garlic and ginger)
- Can opener (for chickpeas and coconut milk)
