Coconut-Miso Salmon Curry

Coconut-Miso Salmon Curry



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.


  • 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