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 Fresh ginger piece (1");
- 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 Fresh basil; chopped
1/4 c Fresh cilantro; chopped
In a large pot, heat 2 tb 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.
Recipe by Kay Chun
RECIPE FROM:
https://cooking.nytimes.com
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