Salmon With Coconut-Spinach-Chickpeas

Serves 4

• 4 x 180g salmon fillets
• 1 tablespoon of grated fresh ginger
• 1/4 cup soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of honey (optional)

For the Coconut Spinach

• 1 tablespoon oil
• 2 cloves of garlic, crushed
• 2 chopped red chillies, or 1 teaspoon of dried chili flakes
• 2 tablespoons chili paste * see note
• 100ml coconut cream
• 2 cans chickpeas
• Juice of one lemon or 2 limes
• 2 bunches english spinach, or about 200g baby spinach

Combine the ginger, soy sauce, sesame oil and honey in a shallow bowl. Put the salmon fillets in to marinate for about 20 minutes. You’re probably going to want to turn them occasionally.

Warm the oil in a saucepan over a medium heat, then add the garlic, chillies and chili paste. Cook for a couple of minutes then add the coconut cream and chickpeas. Allow to heat through for 5 minutes, then and the lemon juice. Turn the heat down a bit while you turn your attention to the salmon.

You need a grill plate or heavy based frypan over a high heat. When the pan is good and hot, slurp some oil in and then add the salmon. I like to cook it for about 3 minutes on each side, depending on the quality of the salmon.

A minute or so before the salmon is ready add the spinach to the chickpea mixture and stir until it has just wilted.

To serve, pile the coconut-spinach-chickpeas onto plates and place the salmon on top. Enjoy.

• While the recipe calls for Asian Chili Paste, I have been known to use a few different substitutes when I can’t be arsed dragging myself to a decent Asian grocery store. For example, a tablespoon of minced chillies (the type from a jar), a tablespoon of brown sugar, a splash of fish sauce and some tamarind paste gave damn fine results.

Posted by Allie in Mains, Fish, Salmon, Pulses, Chickpeas

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