Coconut-Miso Salmon Curry

By Kay Chun

Updated October 1, 2024

  • A white bowl holds coconut-miso salmon curry with steamed white rice and cilantro; a small dish of lime wedges is nearby.
    Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
Media 1 of 3
Total Time
25 minutes
Rating
5(20,335)
Comments
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This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

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Ingredients

Yield:4 servings

  • 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 (1 ½-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

  • Steamed rice, such as jasmine or basmati, for serving

  • ¼ cup chopped fresh basil

  • ¼ cup chopped fresh cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

30 grams carbs; 94 milligrams cholesterol; 616 calories; 11 grams monosaturated fat; 9 grams polyunsaturated fat; 11 grams saturated fat; 37 grams fat; 3 grams fiber; 884 milligrams sodium; 40 grams protein; 5 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

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Ratings

5 out of 5
20,335 user ratings
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Comments

Maria

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.

ChelseaJean

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!

maria

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!

Diane

Love this recipe and have made it several times--a real keeper! Not sure if it's the web master, the cooking section editor or someone who works with the Edamam nutritional information app but the information listed doesn't list the amount of protein for this dish. Given that this dish includes a lot of spinach plus is served with rice, it seems like the fiber number is a little low. Should be more like the fiber per serving should be at least 5 or 6 grams.

Paul

Cooked once mostly following the recipe - very good. Now made it incorporating more suggestions from the comments and it was fantastic. whole can of coconut milk plus ~1.3 cans worth of lobster base/water one whole lime zested in addition to just the juice at the end powdered lemongrass added with ginger and garlic extra ginger and garlic, some ginger sliced and some micro planes green onions sliced long and thrown in at the end with the basil, no cilantro but I'm not missing it. the lime zest and the lemongrass really add another dimension.

robin

What a waste of a good piece of salmon. I make almost all our meals from the NYT but this one was a tasteless soupy meh.

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