Subj : NYT Most Requested - 20
To : All
From : Dave Drum
Date : Wed Oct 09 2024 02:15 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coconut-Miso Salmon Curry
Categories: Seafood, Herbs, Vegetables, Greens, Citrus
Yield: 4 servings
2 tb Oil
1 md Red onion; halved; sliced
- 1/2" thick
1 (1") piece fresh ginger;
- minced (2 tb)
3 cl Garlic; thin sliced
Salt & black pepper
1/4 c White miso
1/2 c Unsweetened, full-fat canned
- coconut milk
1 1/2 lb Salmon fillet; in 2" pieces
5 oz Baby spinach (5 packed
- cups)
1 tb Fresh lime juice
+=PLUS=+
Lime wedges; to serve
Steamed rice; to serve
1/4 c Chopped fresh basil
1/4 c 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.
By: Kay Chun
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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