I have been experimenting with a lot of Indian style food recently . You’ve all seen some of my favorites so far. This one was so delicious and I just love the curry flavor. Obviously not everyone is into the curry flavor but if you are and are looking for something new and fairly easy to make — this one’s for you.
I did it over rice and you can use any type of rice you like or any grain would also be pretty delicious. I also use Spicy Curry which isn’t so spicy but I like it a lot. You can use any curry powder you’d like. The chick peas added a delicious layer of flavor and we love cilantro but feel free to omit if you don’t like.
This would be most perfect served with some warm Naan Bread as well but we didn’t have any in the house so we passed on that. This recipe is for 4 people and honestly the prep was quick and cooking time was about 1/2 hour all in. I cut whole recipe in 1/2 for the two of us and had a little salmon left over which I ate cold for lunch the next day and it was outstanding.
Enjoy! and please let me know how this comes out if you try it and like it. By the way Joel ate his whole bowl and didn’t even pick out the chickpeas which sort of amazed me.
Ingredients:
Salmon Ingredients:
1 1/2 lbs. Salmon — I had a little leftover and ate it for lunch the next day so add a little extra salmon
2 Tbsp. Curry Powder — I used Spicy Curry Powder but any Curry Powder will do
2 Tablespoons Olive Oil
Sauce and Rice Bowls:
1 Tablespoon Olive Oil
1 yellow onion thinly sliced
1 bell pepper ( I used red but any color will do)–chopped
6 cloves garlic, minced
2 Tablespoons freshly chopped ginger
Kosher Salt and freshly ground black pepper to taste
2 Tablespoons Curry Powder
1 14oz. can Chickpeas, rinsed and drained
1 14 oz. can full fat coconut milk
1 lime, juiced
1 handful chopped fresh cilantro if you like
Steamed White Rice or Brown Rice or Jasmine or any grain you’d prefer
Directions:
Preheat the oven to 475 degrees. Line a baking sheet with foil or just spray with cooking spray.
Place one of the oven racks as close to the top as possible – about 6 ” from the heat source
Place the salmon skin side down on the baking sheet. Combine the curry powder and olive oil to make a paste. Rub the paste liberally over the top part of the salmon. Bake for about 10 minutes depending on the thickness of your salmon ( maybe a little more or less). When cooked remove from the oven and set aside. ( salmon will continue to cook a bit so don’t over cook)
Heat a large skillet over medium heat and add the olive oil. Once it’s hot add in the sliced onions and chopped bell pepper and cook until softened — about 5 minutes. Add the minced garlic and ginger and season with some kosher salt and coarse black pepper. Add in the Curry Powder as well ( 2 Tablespoons) Cook for a few minutes. Stir in the drained , rinsed chickpeas and the coconut milk and lime juice. Stir and bring to a simmer. Simmer for about 5 minutes. Stir in the fresh cilantro if you’re using.
I flaked pieces of the salmon and put over the rice and spooned the curry sauce over it — so delicious.
Cooking with Candi 