Description
Indulge in a flavorful Coconut-Miso Salmon Curry that brings warmth and comfort in just 30 minutes.
Ingredients
Scale
- 2 tablespoons Safflower or Canola Oil
- 1 medium Red Onion, diced
- 1 tablespoon Fresh Ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoon Kosher Salt, adjust to taste
- 1 teaspoon Black Pepper, adjust to taste
- 3 tablespoons White Miso Paste
- 13.5 ounces Canned Coconut Milk
- 1 pound Salmon Fillet, cut into pieces
- 4 cups Baby Spinach
- 2 tablespoons Fresh Lime Juice, adjust to taste
- 2 cups Steamed Rice, Jasmine or Basmati, for serving
- 1/4 cup Fresh Basil & Cilantro, for garnish
Instructions
- In a large pot, heat the oil over medium heat until it shimmers gently.
- Add the diced red onion, fresh ginger, and minced garlic. Season with kosher salt and black pepper, and sauté for about 3 minutes until fragrant.
- Stir in the white miso paste and cook for 2 minutes, allowing it to caramelize slightly.
- Pour in the canned coconut milk along with 3 cups of water. Bring to a boil and let it simmer for about 5 minutes.
- Gently add the salmon fillet pieces into the pot and let it simmer for about 5 minutes until cooked through.
- Off the heat, stir in the baby spinach and fresh lime juice until just wilted. Serve over steamed rice and garnish with fresh herbs.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg