Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
10
Low
Nutrition per serving
Calories515.6 kcal (26%)
Total Fat34.5 g (49%)
Carbs16.4 g (6%)
Sugars9.8 g (11%)
Protein39.7 g (79%)
Sodium1058.3 mg (53%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonssafflower oil
or canola
1red onion
medium, halved and sliced 1/2-inch thick
fresh ginger
minced
3garlic cloves
thinly sliced
kosher salt
black pepper
¼ cupwhite miso
½ cupcanned coconut milk
unsweetened, full-fat
1 x 1.5 poundsalmon fillet
cut into 2-inch pieces
5 ouncesbaby spinach
1 tablespoonfresh lime juice
plus lime wedges for serving
rice
steamed, such as jasmine, or basmati, for serving
¼ cupfresh basil
chopped
¼ cupfresh cilantro
chopped
Instructions
Step 1
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.
Step 2
Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.
Step 3
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.
Step 4
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
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