Coconut-Miso Salmon Curry
- Prep Time
- 10 minutes minutes
- Cook Time
- 15 minutes minutes
- Total Time
- 10 minutes15 minutes minutes
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
Ingredients
- 2 tablespoonssafflower or canola oil
- 1 mediumred onion
- 2 tablespoonsfresh ginger
- 3 wholegarlic cloves
- 0.3 cupwhite miso
- 0.5 cupunsweetened full-fat coconut milk
- 680 gramssalmon fillet
- 142 gramsbaby spinach
- 1 tablespoonlime juice
- 0.3 cupfresh basil
- 0.3 cupfresh cilantro
Instructions
In a large pot, heat 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.
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.
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Notes
- For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers
- You can substitute salmon with other seafood like flaky white fish, shrimp or scallops
- Serve with steamed jasmine or basmati rice
- The miso should be added early and caramelized to intensify its earthy sweetness