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Coconut-Miso Salmon Curry Recipe - NYT Cooking
Ingredients

3 tablespoons safflower or canola oil
1 medium red onion, halved and sliced 1/2-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 1/2-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

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Preparation

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.

Annya3 months ago
In light of other notes I used only 2 cups of water and otherwise followed all the instructions exactly. It has a delicious but mild flavor and was a big hit. I think the key is caramelizing the miso; all of a sudden at about the 2 minute mark as instructed the pan started to smell wonderfully when that started to happen. If you add the liquid too soon it’s easy to see that this could fall flat.
42 This is helpful
ChelseaJean1 week ago
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!
recipe  curry  salmon  fish  seafood  coconut  miso 
6 weeks ago by bombdust
Sushi Rice Recipe | Bon Appetit
Maybe sub some of the maple syrup with honey. Use the flavoring for jasmine rice. Serve with edamame and green onions, cilantro.
Recipes  BA  salmon  Seafood  miso  caramelized  easy  rice  sushi  glazed  healthy  makesoon  weeknight 
7 weeks ago by lala7625

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