Try this Indian salmon with chickpea stew, then check out our vegetarian stew.


  • 2 skinless fillets salmon
  • 1 lemon, 1/2 cut into wedges 
  • 3 tsp madras curry powder
  • 1 onion, halved and sliced
  • for frying oil
  • 1 red chilli, sliced
  • a small chunk ginger, finely chopped
  • 400g tin chickpeas, drained
  • 200ml vegetable stock
  • 200g spinach, chopped


  • 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.


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