Coconut-Miso Salmon Curry Recipe
Introduction
This Coconut-Miso Salmon Curry offers a delightful blend of creamy coconut milk and savory miso, creating a rich sauce that perfectly complements tender salmon. It’s a quick and satisfying meal that brings vibrant flavors and comforting warmth to your dinner table.
Ingredients
- 2 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
- 1/4 cup white miso
- 1/2 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
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: In a large pot, heat the oil over medium heat. Add the onion, ginger, and garlic, then season with salt and black pepper. Cook, stirring occasionally, until the onion is softened, about 3 minutes. Stir in the miso and cook, stirring frequently, until it is lightly caramelized, about 2 minutes.
- Step 2: Pour in the coconut milk and 3 cups of water. Bring the mixture to a boil over high heat, then cook until the liquid has slightly reduced, about 5 minutes.
- Step 3: Add the salmon pieces to the pot. Reduce the heat to medium-low and simmer gently until the salmon is just cooked through, about 5 minutes. Turn off the heat, then stir in the spinach and lime juice until the spinach wilts.
- Step 4: Divide steamed rice among bowls. Spoon the salmon curry over the rice and garnish with fresh basil and cilantro. Serve with lime wedges on the side for extra brightness.
Tips & Variations
- For a spicier curry, add a sliced chili pepper or a pinch of red pepper flakes when cooking the onion.
- If you prefer a thicker sauce, reduce the amount of water by half or simmer longer before adding the salmon.
- Swap the salmon for firm white fish or tofu for a different protein option.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stove over low heat to prevent the salmon from overcooking. Avoid freezing, as the texture of the salmon and spinach may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use miso paste other than white miso?
Yes, you can use yellow or red miso, but keep in mind that these have stronger, saltier flavors. Adjust the amount to taste for a balanced curry.
What can I serve with this curry besides rice?
This curry also pairs well with quinoa, cauliflower rice, or warm flatbreads like naan for a satisfying meal.
PrintCoconut-Miso Salmon Curry Recipe
This Coconut-Miso Salmon Curry is a vibrant and flavorful dish combining the creamy richness of coconut milk with the savory depth of white miso. Tender salmon pieces simmered with aromatic ginger, garlic, and spinach create a healthy, comforting meal perfect for serving over steamed jasmine or basmati rice. Finished with fresh lime juice and herbs, this curry balances bright and earthy flavors for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Japanese-Influenced Curry)
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 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, to taste
- 1/4 cup white miso
- 1/2 cup unsweetened, full-fat canned coconut milk
- 3 cups water
- 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
- Steamed rice, such as jasmine or basmati, for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Heat oil and sauté aromatics: In a large pot, heat 2 tablespoons of safflower or canola oil over medium heat. Add the sliced red onion, minced ginger, and thinly sliced garlic. Season with kosher salt and black pepper. Cook while stirring occasionally until the onion softens, about 3 minutes.
- Caramelize miso: Stir in the white miso and cook, stirring frequently, until the miso is lightly caramelized and fragrant, about 2 minutes. This step deepens the flavor of the miso, infusing the base of the curry.
- Add liquids and reduce: Pour in the unsweetened coconut milk and 3 cups of water. Increase the heat to high and bring to a boil. Allow the liquid to cook down slightly and thicken, which should take about 5 minutes.
- Simmer salmon: Add the salmon pieces to the pot. Reduce heat to medium-low and gently simmer for approximately 5 minutes or until the salmon is just cooked through, tender and flaky.
- Finish with greens and lime: Turn off the heat and stir in the baby spinach and fresh lime juice, allowing the spinach to wilt in the residual heat of the curry.
- Serve: Divide steamed jasmine or basmati rice among serving bowls. Ladle the salmon curry over the rice, then garnish with chopped fresh basil and cilantro. Serve with lime wedges on the side for squeezing over the top to add a fresh, zesty brightness.
Notes
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- White miso is mild; avoid darker miso which can overpower the curry.
- Cut salmon into uniform pieces to ensure even cooking.
- If unavailable, spinach can be substituted with kale or Swiss chard, though cooking times may vary.
- Serve immediately for best texture and flavor, as leftover salmon can become dry when reheated.
- To make it spicier, add a diced chili or a pinch of red pepper flakes during the sauté step.
Keywords: coconut miso salmon curry, salmon curry recipe, coconut milk curry, miso salmon, healthy salmon dinner, easy stovetop curry
