Coconut-Miso Salmon Curry
Updated October 1, 2024
Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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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 (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
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
- 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!
I added 1-1/2 teaspoons of curry powder and thickened it with about a tablespoon of cornstarch made into a slurry with some extra coconut milk.
I added 2 green Thai chilies without the seeds and, like everyone else, a lot more coconut milk than the recipe says. Also added shredded lime leaves which I thought helped the dish. Will definitely make it again.
Husband liked it ok. I liked it less. Reviewing the recipe, I don't find where I went wrong.