This amazing recipe comes from Cooking.NYTimes.com, yields 6 servings and takes about 25 minutes to prepare.
What you need:
- 3 Tbsp safflower or canola oil
- 1 med red onion, halved and sliced 1/2-inch thick (about 2 cups)
- 2 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
- 2 lb. salmon fillet, skin removed, cut into 2-inch pieces
- 5 ounces baby spinach
- 1.5-2 Tbsp fresh lime juice, plus lime wedges for serving
- Steamed rice, such as jasmine or basmati, for serving
- ¼ cup fresh basil, chopped
- ¼ cup fresh cilantro, chopped
- 1 jalapeño pepper, finely chopped (optional)
- Sriracha sauce to taste (optional)
What to do:
- 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. Salt and pepper to taste, and serve with jalapeño peppers and offer Sriracha sauce.
** Thank you Cooking.NYTimes.com for this awesome recipe and for the great photo!