By: tkonter
Cooking, Mains, Recipe Index, ,

Coconut-Miso Salmon Curry

Is it curry if there’s no…you know…curry in it? While I don’t know if it can officially be called curry, this NY Times recipe can definitely be called tasty.

Start cooking rice or quinoa – whichever you intend to serve this over. (I went quinoa, FYI.) Meanwhile, in a large pot, sauté 1 red onion (halved and sliced), 2 tbsp ginger, and 3 cloves garlic (minced) in oil. Season with salt and pepper and let it go (while stirring) til the onions are soft and lose that bite red onions tend to have (3-5 min). Add 1/4 c. miso and keep stirring (continuously) for another 2 minutes. Add 1 can coconut milk and 3 cups water (maybe use a bit less) and bring to a boil. Cook until the liquid reduces (5+ minutes). Add 1 1/2 lb salmon, cut into cubes, reduce heat and let it simmer until the salmon fully cooks (about 5 minutes). Turn off the heat and stir in a bag of baby spinach (it will wilt in the sauce/broth) and the juice of 1 lime. Serve the curry on top of the rice or quinoa and top with basil and cilantro (not necessary IMO). You also may want some avocado and something spicy like hot sauce (see notes below).

Notes/Adaptations:
  • I like a slightly thicker sauce but didn’t want to used any thickening agents to keep things extra healthy. I just recommend going easier on the water. Also, serving over a starchier carb like rice will make the sauce feel thicker since it will catch it better than the quinoa I used does.
  • I didn’t have cilantro but actually think this works really well without it. Do with that what you will.
  • I think it needed a bit more salt than the recipe called for.
  • I added avocado and hot sauce/chili flakes to mine and highly recommend it.

I had no idea salmon could cook this fast. It made things so simple! It’s also simple because there’s very little prep work involved. It’s an ideal weeknight mealAnd as I learned when I ate the leftovers for lunch the next day, the sauce gets even better on day 2 so don’t fret if you’ve got a bit extra – you’ll thank me later. Bottom line: I don’t care about the curry politics. I just care that this was a healthy and tasty meal.