By Jess Kehoe
Curry is a very traditional flavor for Indian and South Asian cuisine, and can range from subtle to very spicy. If you are not a curry fan, or have never tried it, this is a very mild version, and a great option to try out something new. It is really dominated by the sweet coconut flavor and I love how it goes with the salmon, as well as how yummy the rice is drenched in this sauce.
2 tablespoons canola oil
1 medium red onion, halved and sliced 1/2 thick
1 inch of fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Salt and black pepper to taste
1/4 cup white miso
1/2 cup unsweetened, full-fat coconut milk
3 cups water
1 salmon fillet (about 1 1/2 lbs), cut into 2-inch pieces
5 packed cups of spinach
1 tablespoon fresh lime juice
Steamed rice for serving, such as jasmine or basmati
In a large pot, heat the oil on medium. Add the onion, garlic and ginger, season with salt and pepper. Cook until the onion softens, stirring occasionally for about 5 minutes. Add the miso, then stir frequently until the miso is lightly caramelized, about 2 minutes.
Add in the coconut milk and water and bring this to a boil. Lower the heat to a rapid simmer for about 5 minutes until the liquid reduces a bit. Stir in the salmon and reduce the heat to medium low. Simmer the curry until the salmon is just cooked through, about 5 minutes. Turn off the heat and stir in the lime juice and the spinach. Stir until the spinach wilts.
Serve over rice and Enjoy!