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Coconut-Miso Salmon Curry


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"Original Recipe from NY Times Cooking, with my twist"

Serves 4 | Prep Time 10 mins | Cook Time 15 mins

Why I Love This Recipe

A light and easy dinner to spice up a weeknight or to make if you're entertaining!


Ingredients You'll Need

2 tbsp coconut oil
2 cups diced red onion
2 tbsp minced ginger
3 garlic cloves, minced
1/4 cup white miso
1/2 cup unsweetened, full-fat canned coconut milk
curry powder to taste
cayenne powder to taste
red pepper flakes to taste
1 1/2-pound salmon fillet, cut into 2-inch pieces
5 heaping handfuls baby spinach
2 lime wedges worth of juice (about 1 tbsp)
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
Steamed rice, such as jasmine or basmati, for serving


Directions

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic. 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 1.5 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. Add in spices and red pepper flakes (I add generous portions of all). Turn off heat and stir in spinach and lime juice


Divide rice among bowls. Top with salmon curry, basil and cilantro


Enjoy!


Pairs Well With

a nice glass of white wine


Questions, Comments & Reviews


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