Tonight was all about the coconut curry take out that I am missing. I had a can of coconut milk and a coveted piece of salmon I was saving in the freezer. It was a pretty good substitute for take out, but left me with more dishes than a take out container would have.
Crispy Chickpeas: ( These can be roasted with the cauliflower, add it all to a bowl and drizzle and dash all the spices and pour onto one pan to roast!)
2 cans chickpeas rinsed, drain in a colander. You want them as dry as possible.
Add olive oil drizzle, smoked paprika, cumin, garlic powder, kosher salt and pepper. Combine then pour onto a sheet pan and cook at 400 till crispy. About 30 ish minutes. Shake the sheet pan a couple times during roasting
Using a clean, chopped bag of kale, mix together with salt and pepper, olive oil, garlic powder. Place on a sheet pan in a single layer. Roast at 375- 400 for 10 minutes or so.
Combine cut cauliflower with olive oil, smoked paprika, cumin, garlic powder, salt and pepper, roast on a sheet pan at 400 till browned and tender, Flip over during roasting for great color on both sides. The vegetables will be crispy and smokey and sooo good.
Add generous salt and pepper, smoked paprika and lime to the salmon.
In a heavy cast iron pan, heated with olive oil, place salmon skin side up and sear the salmon just till it plumps and has a crust. Flip onto a plate, set aside.
Add a can coconut milk to the pan, add a tablespoon of corn starch and stir over med heat until thickens. Add lime juice squeeze, generous curry powder and cumin, salt and pepper, stir to combine. Add salmon back to pan skin side down and put in oven at a 350 oven to finish. It’ll be quick and bubbly, crispy browned salmon, creamy, completely satisfying.
To finish and serve, I added a kale, chickpeas and cauliflower to the pan in and around the salmon.