Name: Curried salmon with coconut and chickpea sauce
Total time: 900 s
Yield: 2
Ingredients: 2 skin on salmon fillet; 2 teaspoon curry powder; 1 tin coconut milk; 1 tin chickpeas; 1 teaspoon honey; 1 jar turmeric and ginger root paste; 1 lime; 1 handful coriander

Step 1

Preheat the grill to high. Season the fish (2) and sprinkle the curry powder (4 g) over each fillet. Set aside.

Step 2

Add the coconut milk (1 tin) , chickpeas (1 tin) , honey (7 g) and the full jar of turmeric and ginger root paste (1 jar) to a medium saucepan. Bring to the boil over a medium heat, then lower the heat and reduce the mixture until it has the consistency of single cream.

Step 3

Place the fish onto a foil-lined baking tray and put under the grill for 6-8 minutes, until tender.

Step 4

Spoon the coconut and chickpea sauce into two shallow bowls and top each with the salmon, a little coriander (1 handful) and a squeeze of lime (1) .

Curried salmon with coconut and chickpea sauce

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