Coconut-Miso Salmon Curry
Ingredients
- 2 tablespoons grapeseed oil
- 1 medium red onion, halved and thinly sliced
- 1 (1-inch piece) fresh ginger, minced
- 3 garlic cloves, thinly sliced
- ¼ cup white miso
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 (13.5 oz.) can sweetened, full-fat canned coconut milk
- 2 pounds salmon fillet, cut into 4 individual pieces
- 1 (3.5-ounce) pack of brown beech mushrooms
- 5 ounces baby spinach
- 1 tablespoon fresh lime juice
- jasmine rice, for serving
- ½ cup fresh basil leaves
- ½ cup fresh cilantro leaves
- chili pepper, sliced (optional)
- lime wedges, for serving
Instructions
- Heat oil in a large pot or Dutch oven, over medium heat. Add red onion and sauté for 3 minutes. Add the ginger, and garlic and sauté, stirring occasionally until softened, about 20 to 30 seconds. Add miso, salt, and black pepper. Cook until miso is slightly caramelized, about 2 minutes.
- Add coconut milk and ¼ cup of water, then bring to a boil over medium-high heat. Once boiling, cover and cook until the liquid is slightly reduced, about 4 minutes. Add the salmon and mushrooms, reduce the heat to medium-low, and simmer gently for 8 to 10 minutes, depending on the thickness of the salmon. Stir in the spinach and fresh lime juice. Top with fresh basil, cilantro, and chilies, if desired.
- Divide rice among bowls. Top with salmon curry and serve with lime wedges for squeezing on top. Enjoy!