Food From101

Salmon Curry with Lime, Ginger, and Miso

Makes

4 bowls

Takes

30 minutes
Deep, complex flavors come together miraculously quickly for an easy weeknight comfort meal that makes excellent leftovers. What’s not to love?

Ingredients

  1. ½ red onion, chopped
  2. 3 – 4 cloves garlic, minced
  3. 1 1-inch piece ginger, minced
  4. ¼ cup white miso
  5. 1 can unsweetened, full fat coconut milk
  6. 2 tablespoons curry powder
  7. 1 filet salmon, about 1½ lbs., skin removed
  8. 5 ounces baby spinach
  9. Juice from ½ of one lime
  10. ¼ cup cilantro
  11. ¼ cup basil, chopped
  12. 1 Fresno chili pepper, deseeded and thinly sliced
  13. 3 – 4 cups cooked white rice, for serving
  14. 8 – 10 dashes rice vinegar
  15. 1 pinch of sugar
  16. 2 pinches of sea salt

Preparation

  1. Prep all ingredients, and cut salmon into rough 2-inch pieces across the grain. If you don’t have cooked rice on hand, make some.
  2. Heat a couple tablespoons of coconut oil (or other neutral oil) over medium-high heat in a large heavy pot—a Dutch oven works well. When the oil shimmers, add onions, garlic, and ginger and season with salt and pepper. Cook, stirring often, until onions soften, about 5 minutes.
  3. Add miso and cook until it just starts to caramelize (you’ll smell it), about 2–3 minutes.
  4. Pour in the full can of coconut milk, then add a can of water and the curry powder. Be sure to scrape any bits from the bottom of the pan. Bring the mixture to a boil, then turn heat to low and let simmer for 5–6 minutes until broth thickens slightly.
  5. Add the salmon and cook through, about 5 minutes. Finally, toss in the spinach and lime juice and stir to combine, then remove from heat.
  6. Stir in rice vinegar, sugar, and salt with the rice, then divide among bowls and smother in curry, cilantro, basil, and a few chilis, plus a couple lime wedges.