Coconut-Miso Salmon Curry
Updated Oct. 2, 2024
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons safflower or canola oil
- 1medium red onion, halved and sliced ½-inch thick (about 2 cups)
- 1(1-inch) piece fresh ginger, minced (about 2 tablespoons)
- 3garlic cloves, thinly sliced
- Kosher salt and black pepper
- ¼cup white miso
- ½cup unsweetened, full-fat canned coconut milk
- 1(1½-pound) salmon fillet, cut into 2-inch pieces
- 5ounces baby spinach (about 5 packed cups)
- 1tablespoon fresh lime juice, plus lime wedges for serving
- Steamed rice, such as jasmine or basmati, for serving
- ¼cup chopped fresh basil
- ¼cup chopped fresh cilantro
Nutritional analysis per serving (4 servings)
613 calories; 37 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 40 grams protein; 883 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add coconut milk and 3 cups water, and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.
- Step 3
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.
- Step 4
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Private Notes
Comments
To everyone asking "where's the curry" or "how much curry," the term curry doesn't refer to a specific spice blend, but rather to a style of food in some aromatic sauce that goes with rice or bread. In some curries, the flavors are cumin, coriander, turmeric, etc - in this one, they're ginger, garlic, basil, and miso. There are about a million types of curry, and no two taste exactly the same.
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!
There is a reason this has so many 5 stars. Absolutely delicious and easy to put together. A keeper for sure. I can't wait to make this for others. thank you!
Use the whole can of coconut milk, then refill with water. Double the finer, triple the garlic. Could see adding green beans or cooked potatoes.
I did not enjoy this recipe. The miso was too umami for my taste. I reread the recipe to make sure I didn’t make a mistake because I normally love NYT recipes. Will not be making it again.
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