Salmon Coconut Curry with Spinach and Chickpeas

Langkah-langkah

1. Season both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside on a plate.
2. Heat 1 teaspoon oil in a large skillet over medium-high heat. Spray with oil to fully coat the bottom of the pan.
3. Add salmon to the pan, skin-side down, and cook without disturbing until skin is crispy, 5 to 6 minutes.
4. Return to the plate (skin-side up) and set aside.
5. Add remaining teaspoon of oil, then add onions, garlic, ginger, and Fresno chili pepper; cook, stirring, for 2 minutes.
6. Add chickpeas and curry powder and continue to cook, stirring, for 2 minutes more.
7. Reduce heat to medium-low, add coconut milk, stirring, to release any browned bits stuck to the pan.
8. Stir in spinach and 1/2 teaspoon salt . Cover the pan and cook 2 minutes until spinach wilts.
9. Add the salmon, skin-side-up, and cook until fish is done, about 5 to 6 minutes.