Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs salmon
  • 2 tablespoons curry powder
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 1 bell pepper, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons freshly chopped ginger
  • Kosher salt and freshly cracked black pepper to taste
  • 2 tablespoons curry powder
  • 1 14-ounce can chickpeas, rinsed and drained
  • 1 14-ounce can full fat coconut milk
  • 1 lime, juiced
  • 1 handful fresh basil, torn
  • 1 handful fresh cilantro
  • steamed white rice for serving
  • homemade naan

Instruction

  • Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close to the top of the oven, about 6 inches or so away from the heat source.
  • Place the salmon skin side down on the baking sheet. Combine the curry powder and olive oil to make a paste. Rub the paste liberally over the top part of the salmon. Bake for about 8-10 minutes until cooked. Remove from oven and set aside.
  • Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion and peppers and cook until the onions soften, about 5 minutes. Add the garlic and ginger and season with salt and pepper and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil and cilantro.
  • Serve flaked pieces of the salmon over white rice with the spooned curry sauce and some garlic buttery naan!