Salmon Curry with Coconut Miso
Indulge in the delectable fusion of flavors with our Salmon Curry recipe, featuring the creamy richness of coconut milk and miso.
Servings: 4 servings
Ingredients
- 2 tablespoons canola oil or vegetable oil
- 1 medium onion halved and sliced into ½ inch thick pieces
- 1 inch fresh ginger minced finely
- 3 cloves garlic sliced thinly
- ¼ cup white miso
- ½ cup canned coconut milk unsweetened and full fat
- 1½ pounds salmon filet cut into 2 inch pieces
- 5 ounces baby spinach washed and dried
- 1 tablespoon fresh lime juice
- steamed rice jasmine, basmati, or white
- ¼ cup fresh basil chopped, for garnish
- ¼ cup fresh cilantro chopped, for garnish
Instructions
- Start by heating 2 tablespoons of olive oil over medium heat in a large pan.
- Add the onion, then ginger, then the garlic. Cook for 4 minutes until these ingredients soften. Be sure to stir while cooking.
- Season with salt and pepper.
- Add the miso and continue cooking and stirring until the miso lightly carmelizes. This should take a couple of minutes.
- Add 3 cups of water and the coconut milk and bring to a boil. Cook for approximately 5 minutes until the liquids reduce slightly.
- Add the salmon to the pan and reduce the heat to medium-low. Bring the liquids to a gentle simmer and cook for approximately 5 minutes until the salmon is cooked through.
- Turn off the heat, add the spinach and lime juice, and give everything a good stir.
- When the salmon is perfectly cooked, serve it with rice and topped with the salmon curry, basil and cilantro. Finish the plate or bowl with lime wedges for garnish and squeeze over the salmon.