Coconut-Miso Salmon Curry

Name: Coconut-Miso Salmon Curry
Total time: 25 min
Ingredients: 2 tablespoons 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 tablespoons); 3 garlic cloves, thinly sliced; Kosher salt and black pepper; 1/4 cup white miso; 1/2 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 tablespoon fresh lime juice, plus lime wedges for serving; Steamed rice, such as jasmine or basmati, for serving; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh cilantro

5.0

(5.4k)

cooking.nytimes.com

Your recipes

Total: 25 minutes

Servings: 4

Author : Kay Chun

coconut milk ginger lime

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 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.

Step 3

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Top similar recipes

Curated for you