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Shared By Linda McCulloch Austin

Salmon Coconut Curry With Spinach And Chickpeas

Ingredients

  • 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

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