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Quick Curried Salmon with Mashed Peas

Serves 4
Time 20 min
This super-speedy meal is as delicious as it is healthful. It’s terrific paired with quinoa.
Ingredients
  • 3/4 pound boneless, skinless salmon fillet
  • 2 teaspoons curry powder
  • 1 1/3 cup unsweetened plain almondmilk
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas) drained and rinsed
  • 2/3 cup frozen green peas (no need to thaw them)
  • 3 cloves garlic finely chopped
  • 1/4 teaspoon fine sea salt
  • Chopped fresh basil or cilantro for garnish
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 pound boneless, skinless salmon fillet
  • 2 teaspoons curry powder
  • 1 1/3 cup unsweetened plain almondmilk
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas) drained and rinsed
  • 2/3 cup frozen green peas (no need to thaw them)
  • 3 cloves garlic finely chopped
  • 1/4 teaspoon fine sea salt
  • Chopped fresh basil or cilantro for garnish