Coconut-Miso Salmon Curry
13 ingredients · 25 minutes · 4 servings
Ingredients
2 tbsps Coconut Oil
1 Medium Red Onion (about 2 cups, halved and sliced 1/2-inch thick)
1 Piece Fresh Ginger (1-inch, about 2 tablespoons, minced about 2 tablespoons)
3 Garlic Cloves (thinly sliced)
Kosher Salt And Black Pepper
1/4 cup White Miso
1/2 cup Unsweetened Coconut Milk (full-fat canned coconut milk)
1 Salmon Fillet (cut into 2-inch pieces)
5 ozs Baby Spinach (about 5 packed cups)
1 tbsp Fresh Lime Juice (plus lime wedges for serving)
Steamed Rice, Such As Jasmine Or Brown (for)
1/4 cup Chopped Fresh Basil
1/4 cup Chopped Fresh Cilantro
Directions
In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Reference
NYT Cooking