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Coconut-Miso Salmon Curry Recipe

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This recipe for Coconut-Miso Salmon Curry, by , is from Minnesota State Band Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Hogenson (Clarinet)

Category:
Category:

Ingredients:  
Ingredients:  
2 T safflower or canola oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 T)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
cup white miso
cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 T fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
cup chopped fresh basil
cup chopped fresh cilantro

Directions:
Directions:
1. In a large pot, heat 2 T oil over medium heat. Add onion, ginger and garlic and season with salt and pepper to taste. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
2. 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.
3. Divide rice among four bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 Minutes
Personal Notes:
Personal Notes:
This is a current favorite recipe at our house. It was in the NY Times Sunday paper in late November. The flavors and delicious, and it is easy to prepare.

 

 

 

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