Coconut-Miso Salmon Curry

Coconut-Miso Salmon Curry

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.

Yield: 4 servings

2 tablespoons safflower or canola oil

1 medium red onion, halved and sliced ½-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

¼ cup white miso

½ cup unsweetened, full-fat canned coconut milk

1 (1½-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

¼ cup chopped fresh basil

¼ cup chopped fresh cilantro

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.

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.

TIP: This was quick, easy, and delicious! Big thanks to all the notes here—I followed others’ suggestions and used a full can of coconut milk, about 1 C water, doubled the garlic & ginger, and threw in some lime zest. I also used bok choy instead of spinach because it’s all I had on hand, and it was great. I added the bok choy about 1 minute before the salmon, which I then cooked for 4 mins. I’ll do the same next time I make this, which will be soon!

Whole family loved it. Some changes:

1) Inc the garlic & ginger a bit - personal preference

2) Add a few dashes of curry powder while I sautéed onions, adds a little complexity - also preference.

3) Deglazed the pan w a splash of white wine after the miso was done - this really brought the miso together w/ the other ingredients for me

4) Inc the coconut milk as others suggested to 1 - 1 1/4 cup. Brought liquid up to only 3c total w water.

5) Used 1lb Patagonian scallops - so good in this!

One of the few recipes I crave enough to make over and over again. After several tries, I've learned the best adjustments are 1) use the whole can of coconut milk, 2) use less water (I just refill the coconut milk can from the tap), and 3) add some heat, like a glug of sriracha. The first two are essential, the third is personal preference.

If your fish comes with skin, make sure to remove it first (or better yet have your fish monger do it).