Indian salmon with chickpea stew
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 skinless fillets salmon
- 1 lemon1/2 cut into wedges
- 3 tsp madras curry powder
- 1 onionhalved and sliced
- for frying oil
- 1 red chillisliced
- a small chunk gingerfinely chopped
- 400g tin chickpeasdrained
- 200ml vegetable stock
- 200g spinachchopped
Nutrition: per serving
- kcal534
- fat25.1g
- carbs31.1g
- fibre8.5g
- protein40.8g
- salt1.8g
Method
step 1
Put the salmon in a small ovenproof shallow dish. Mix the lemon juice and 1 tsp of the curry powder and rub all over the salmon. Leave to marinate while you make the stew.
step 2
Cook the onion in a tbsp of oil until golden. Add the chilli and ginger and cook for a minute. Add the rest of the curry powder and cook, stirring, until you can smell the spices. Add the chickpeas and stock, simmer for 5 minutes then stir in the spinach.
step 3
Grill the salmon on high for 5-7 minutes until golden and just cooked through. Serve with the chickpea stew.
