Seared Salmon with Curried Coconut Collard Greens and Chickpeas

About This Recipe

Indulge in the rich, comforting flavors of fall with this Seared Salmon with Curried Coconut Collard Greens and Chickpeas. This dish brings together tender seared salmon, rich in omega-3s, with nutrient-dense collard greens and fiber-packed chickpeas, all enveloped in a creamy, aromatic coconut curry sauce. The bright citrus of lime and subtle heat from red curry paste infuse every bite, making this a balanced, hearty dish that’s perfect for cozy dinners as the weather cools down. Not only is this recipe flavorful and satisfying, but it’s also a powerhouse of nutrition, offering key health benefits in every component.

Salmon is a nutritional superstar and a delicious way to incorporate more healthy fats into your diet. It’s packed with omega-3 fatty acids, which support heart health, brain function, and may aid in reducing inflammation.

Here’s what makes salmon so special:

• Omega-3 Fatty Acids: These essential fats can’t be produced by the body and must be obtained through diet. Salmon is one of the richest sources of omega-3s, which help regulate inflammation, support healthy cell function, and support heart health.
• High-Quality Protein: Salmon provides high-quality, complete protein, which is vital for muscle repair and growth, as well as supporting a healthy metabolism.
• Vitamins and Minerals: Salmon is a good source of B vitamins (B12, B6, and niacin), which help convert food into energy, and selenium, a mineral important for thyroid function and immune support.
• Rich in Antioxidants: Wild-caught salmon contains astaxanthin, a powerful antioxidant that contributes to the fish’s pink color and provides benefits like protecting the skin from aging and supporting cardiovascular health.

Whether wild-caught or farmed, salmon is a nutrient-dense food that can be an excellent addition to a balanced diet. For more information on sustainable seafood vist: Seafoodwatch.org

Red Curry and Its Various Counterparts

Red curry is a staple in Thai cuisine and known for its bold flavor, intense heat, and aromatic ingredients. The base of red curry paste typically includes a mix of dried red chilies (which give it its signature fiery color), garlic, shallots, lemongrass, and a variety of fragrant spices like coriander and cumin. The paste is often combined with creamy coconut milk to create a sauce that’s rich, spicy, and slightly sweet—perfect for balancing the earthiness of vegetables and the richness of meats or seafood, like the salmon in this dish.

What may be in a Traditional Red Curry Paste:

• Dried red chilies: These provide both heat and the deep red color.
• Garlic & Shallots: Aromatic base flavors that mellow during cooking.
• Lemongrass: Adds a citrusy brightness that balances the richness of coconut milk.
• Galangal: A root similar to ginger but with a sharper, more peppery flavor.
• Kaffir lime leaves: Bring a fragrant, floral note.
• Cilantro root: A distinctive herbaceous flavor, used in Thai cooking.
• Cumin & Coriander: Earthy, warming spices that ground the heat of the chilies.

Other Types of Curry and Their Main Ingredients:

1. Green Curry:
   This curry gets its vibrant color from fresh green chilies, along with cilantro, kaffir lime leaves, and basil. It’s usually milder than red curry but still packs plenty of flavor.
2. Yellow Curry:
   Yellow curry is a milder, sweeter option made with fresh turmeric, giving it a distinct yellow hue. It often includes a mix of cumin, coriander, and sometimes fenugreek, making it more fragrant than spicy.
3. Massaman Curry:
   Influenced by Indian and Malay cuisines, this rich, hearty curry is typically made with coconut milk, cardamom, cinnamon, cloves, and peanuts. It has a sweet, nutty flavor and is perfect with beef or lamb.
4. Panang Curry:
   A slightly sweeter and creamier version of red curry, Panang curry is usually thicker and features peanuts in the base, giving it a rich, nutty flavor.
5. Indian Curry:While not a Thai curry, Indian curries are worth mentioning for their reliance on a mix of dried spices like garam masala, turmeric, cumin, and coriander. They typically start with a base of onions, tomatoes, and garlic, creating a sauce that can be mild or very spicy.

Thai curries, with their complex layers of flavor, are incredibly versatile and can be used as a base for anything from meats to vegetables, providing an excellent way to incorporate global flavors into everyday cooking.

How to Prepare Your Seared Salmon with Curried Coconut Collard Greens and Chickpeas

Serving Size 3-4

Total time: 40 minutes

Ingredients

For the Salmon:

• 2 salmon fillets (3-4 oz each), skin-on
• Salt and pepper
• 2 tbsp olive oil or cooking oil

For Curried Chickpeas and Collard Greens:

• 1 tbsp olive oil
• 1 (15.5 oz) can of garbanzo beans, drained, rinsed, and slightly smashed
• 4 garlic cloves, minced
• 1 large shallot, minced (about ¼ cup)
• 8 oz collard greens, thinly sliced (about 2 bunches)
• 1 (14 oz) can coconut milk
• 1-3 tbsp red Thai curry paste
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 2 limes, juiced and zested
• 2 tbsp apple cider vinegar
• 1-2 tbsp fish sauce (or soy sauce, Worcestershire, coconut aminos)
• A pinch of black pepper

Instructions

1. Prepare the curried chickpeas and collard greens:
   Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the smashed chickpeas and spread them in a single layer. Cook until lightly browned, about 5 minutes.
   Add the shallots, garlic, and ginger, sautéing until the shallots turn translucent, about 2-3 minutes.
   Stir in the collard greens and cook until wilted, about 2-3 minutes. Add the curry paste, turmeric, and black pepper, stirring for another 2 minutes until fragrant.
   Pour in the coconut milk, apple cider vinegar, lime juice, zest, and maple syrup. Simmer for 15-20 minutes until the sauce thickens.
2. Sear the salmon:
   While the curry simmers, pat the salmon fillets dry and season with salt and pepper.
   Heat 2 tbsp of oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and move it around for 15-20 seconds before letting it sit.
   Cook for 5-6 minutes until the skin is browned and crispy, and the salmon turns opaque halfway up. Flip and cook until the internal temperature reaches 145°F.
3. Serve:
   Plate the curried chickpeas and collard greens in a bowl and top with the seared salmon fillet. Garnish with thinly sliced green onions, toasted coconut flakes, and fresh cilantro.

Seared Salmon with Curried Coconut Collard Greens and Chickpeas

Total Time: 40

Servings: 3-4

Ingredients

For the Salmon:

2 salmon fillets (3-4 oz each), skin-on

Salt and pepper

2 tbsp olive oil or cooking oil

For Curried Chickpeas and Collard Greens:

1 tbsp olive oil

1 (15.5 oz) can of garbanzo beans, drained, rinsed, and slightly smashed

4 garlic cloves, minced

1 large shallot, minced (about ¼ cup)

8 oz collard greens, thinly sliced (about 2 bunches)

1 (14 oz) can coconut milk

1-3 tbsp red Thai curry paste

1 tsp ground turmeric

1 tsp ground ginger

2 limes, juiced and zested

2 tbsp apple cider vinegar

1 tbsp maple syrup, honey, or brown sugar

1-2 tbsp fish sauce (or soy sauce, Worcestershire, coconut aminos)

A pinch of black pepper

Instructions

Step 1

 Prepare the curried chickpeas and collard greens: 

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the smashed chickpeas and spread them in a single layer. Cook until lightly browned, about 5 minutes. 

Add the shallots, garlic, and ginger, sautéing until the shallots turn translucent, about 2-3 minutes. 

Stir in the collard greens and cook until wilted, about 2-3 minutes. Add the curry paste, turmeric, and black pepper, stirring for another 2 minutes until fragrant. 

Pour in the coconut milk, apple cider vinegar, lime juice, zest, and maple syrup. Simmer for 15-20 minutes until the sauce thickens. 

Step 2

Sear the salmon: 

While the curry simmers, pat the salmon fillets dry and season with salt and pepper. 

Heat 2 tbsp of oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and move it around for 15-20 seconds before letting it sit. 

Cook for 5-6 minutes until the skin is browned and crispy, and the salmon turns opaque halfway up. Flip and cook until the internal temperature reaches 145°F. 

Step 3

Serve: 

Plate the curried chickpeas and collard greens in a bowl and top with the seared salmon fillet. Garnish with thinly sliced green onions, toasted coconut flakes, and fresh cilantro. 

Nutritional Facts

Serving Size: 3 oz Salmon with 1 cup curry

Calories Per Serving: 524 kcal

Total Fat	30 g
Saturated Fat	12 g
Trans Fat	0 g
Cholesterol	53 g
Sodium	610 mg
Total Carbohydrate	32.5 g
Dietary Fiber	9 g
Sugars	6.5 g
Protein	30 g

Vitamin A	9 %
Vitamin C	8 %
Calcoum	12 %
Iron	16 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.