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Cut salmon into 4 equal pieces and sprinkle all over with curry powder.
Heat a large, heavy skillet over medium-high heat.
Place salmon in the skillet and cook, turning once, until browned and almost cooked through, 3 to 4 minutes.
Transfer to a plate and cover with aluminum foil.
Combine almondmilk, garbanzo beans, green peas, garlic and salt in the skillet and set over medium heat.
Bring to a simmer, scraping up any browned bits from the bottom of the pan with a spatula.
Once liquid is simmering, use a large fork or potato masher to coarsely mash garbanzo beans and peas.
Cook until slightly thickened, 1 to 2 minutes.
Scoop onto a platter, top with salmon and sprinkle with basil.