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By Leslie Blythe Rice, Salmon Sautéing, Simmering
September 3, 2021 This Coconut Miso Salmon Curry is a recipe from The York Times. It actually has no curry powder in it. It's very quick to prepare and is full of flavor. I served it on a bed of Jasmine rice. Warning: A non-numeric value encountered in /home3/blythes2/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 82
Warning: A non-numeric value encountered in /home3/blythes2/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 82 Yields: 4 Servings Ingredients 2 tablespoons safflower or canola oil
1 medium red onion, halved and sliced ½-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (1½ pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving Directions 1In 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. 2Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
3Add 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.
4Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.Recipe from The New York Times Cooking, by Kay Chun. Warning: A non-numeric value encountered in /home3/blythes2/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-fullscreen.php on line 3 close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ...
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