This recipe for Indian salmon with chickpea stew is a great simple supper for when there’s just two of you. Most of the ingredients you’ll already have in your cupboard
- Salmon 2 skinless fillets
- Lemon 1, 1/2 cut into wedges
- Madras curry powder 3 tsp
- Onion 1, halved and sliced
- Oil for frying
- Red chilli 1, sliced
- Ginger a small chunk, finely chopped
- Chickpeas 400g tin, drained
- Vegetable stock 200ml
- Spinach 200g, chopped
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.
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.
Grill the salmon on high for 5-7 minutes until golden and just cooked through. Serve with the chickpea stew.