Step 1

Heat olive oil in a large pan over medium heat. Once hot, add the onions andcarrots, then cook for 5-7 minutes, until softened.

Step 2

Turn the heat down to medium-low, then add ginger and garlic. Cook for 1 minute.

Step 3

Add miso paste to the pan and cook for 1 minute, then add the red Thai curry paste and cook for 1 more minute (add a splash of water or stock if it seems too dry).

Step 4

Pour in the coconut milk and stir until well combined. Then, add vegetable stock, sea salt and honey, then let the liquid come to a light simmer. If it’s boiling turn the heat down slightly, if it’s not simmering turn the heat up a little.

Step 5

While the curry simmers lightly, remove the skin from your salmon and cut it into 1” pieces (if possible as the fish counter to remove the skin before you bring it home to make it even easier).

Step 6

. Carefully add the salmon pieces into the curry and let it cook for 5-7 minutes, until the salmon is cooked through and opaque.

Step 7

. Turn off the heat, then stir in the leafy greens and lime juice. Let the heat slightly wilt the greens for about 2 minutes.

Step 8

. Garnish with fresh cilantro and serve over cooked rice or quinoa. Enjoy!