Indian salmon with chickpea stew
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
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.
