Saturday, December 4, 2021

Salmon Coconut Curry #Recipe @PegCochran



Hubby and I both love salmon but I had fallen into a rut when it came to cooking it.  I would spread teriyaki sauce on top and bake it.  Quick, easy and we always enjoyed it.  But one day I came upon this recipe on Skinnytaste and decided to try it.  The prep didn't take very long and yielded delicious results.  We've now made it several times and have enjoyed it each time.  Our grocery store didn't have any Fresno chilies so I left it out.  The dish did not suffer in any way.   I served it with basmati rice to soak up some of the delicious sauce.  Note: I reduced the recipe by half for the two of us.)

Salt and pepper to taste

4 6-ounce skin-on salmon fillets

2 teaspoons olive oil, divided

1 small onion, diced  

3 garlic cloves, minced

1 2-inch piece peeled ginger, grated

1 15-oz can chickpeas, rinsed and drained

1 1/2 teaspoons curry powder

1 14-ounce can light coconut milk

Handful of baby spinach

Fresno chili, diced (optional)



Season salmon fillets with salt and pepper to taste.


Spray skillet with non-stick spray and add 1 tsp. oil.  Heat over medium heat.


Add salmon, skin side down and cook until skin is crisp, approximately 5 minutes.  Remove salmon to a plate and set aside.




Add remaining teaspoon of oil along with onion, garlic, ginger and chili (if using.). Sauté for two minutes.




Add chickpeas and curry powder and stir.  Continue cooking for two minutes.




Reduce heat and add coconut milk.  Stir up any brown bits from pan.  Add salt to taste


Stir in spinach, cover pan and cook until just beginning to wilt.




Return salmon to pan and continue to cook for 5 minutes or until salmon is cooked to your liking.







Barnes & Noble

A murder in her quaint British bookshop drops American Gothic novelist Penelope Parish into her deadliest caper yet.

Penelope Parish is ready to close the book on her amateur sleuthing—from now on, The Open Book’s writer-in-residence will be sticking to villains of the fictional variety while she puts the final touches on her new novel. But when an author is murdered inside the bookshop, all of Upper Chumley-on-Stoke goes on high alert.
Now it’s up to Pen and the quirky citizens of Chumley to stop a killer and protect the charming British town she’s begun to call home.

 Book #1


Barnes & Noble

    Book #2


  1. I'm intrigued. I wouldn't have thought to combine salmon with a strongly flavored sauce. It has such a distinct flavor of it's own, after all. I'd be more inclined to go with a more neutral white fleshed fish like cod.
    Since salmon is a big favorite here, I guess I need to try this and see.

  2. Using cod sounds like a good idea. I'll try that next!

  3. I've been looking for some new recipes for my almost-full bottle of curry powder. Looking forward to getting some salmon to try it out. Thanks for sharing!