Hungry for everything!
Sometimes you just crave a bowl of food, filled with a little bit of everything! It is even better when it’s consumed with a variety of healthy items like salmon, curry chickpeas, sautéed kale and peppers.. Soooo good!
My palate enjoys lots of fun flavors from around the world such as the West Indies. Understanding that coconut curry may not fit everyone’s taste buds, the chickpeas in this dish could be prepared with other flavors or substituted with other legumes, like lentils or red beans.
For more information about the Creamy Coconut Chickpea recipe I used, visit https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/
The most time consuming portion of this dish is the salmon and chickpeas, which takes approximately 45 minutes to prepare and cook. The other steps should take less than 5 minutes to make. Let’s dive into the ingredients!
1 lb. of Salmon (2 filets)
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
1 teaspoon of black garlic (Trader Joes) or regular garlic powder
1 teaspoon of curry powder
Preheat oven to 350. On baking sheet, place two sheets of parchment paper and lay a salmon filet in the middle of each paper. Add seasonings to filets. Fold edges of parchment paper over the fish several times to seal into an airtight packet. Bake for 30 minutes.
1 large bunch of kale
3 cloves of garlic
1/2 cup of diced red onions
Sea salt and black pepper to taste
1 Tablespoon of Olive Oil
In sauté pan on medium heat, add olive oil. Add diced red onions and allow to cook until translucent. Next add garlic, kale, sea salt and black pepper and sauté for until the kale is wilted.
1 bunch of mini sweet bell peppers, sliced
1 jalapeno, sliced
1 teaspoon of olive oil
In sauté pan on medium heat, add olive oil. Sauté peppers for 5 minutes.
In bowl, add 1 cup of brown rice (cooked as desired) to middle of bowl, ladle chickpeas on one side of the brown rice. Add sauté kale and peppers to another side of brown rice. Place 1/2 of a salmon filet on an available side of brown rice. Garnish with green onions. Enjoy