Coconut-Miso Salmon Curry Recipe
Tried it? Rate this Recipe:
|
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
¼ cup white miso
½ 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
¼ cup chopped fresh basil
¼ 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.
|
|
This recipe for Coconut-Miso Salmon Curry is from