Coconut-Miso Salmon Curry

Name: Coconut-Miso Salmon Curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 2 tablespoons coconut 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; 1 red bell pepper; Kosher salt and black pepper; 2 tablespoons yellow curry paste; ¼ cup white miso; ½ cup unsweetened, full-fat canned coconut milk; 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces; 3 ounces baby spinach (about 3 packed cups); 1 tablespoon fresh lime juice, plus lime wedges for serving; Steamed rice, such as jasmine or basmati, for serving; ¼ cup chopped fresh basil; ¼ cup chopped fresh cilantro

3 steps

Prep:30minCook:20min

This checks all the macronutrient boxes. Protein. Carbohydrates. Vitamins. Minerals. Fat. Fiber.

Updated at: Thu, 17 Aug 2023 08:02:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories526.2 kcal (26%)

Total Fat35.1 g (50%)

Carbs15.4 g (6%)

Sugars9.9 g (11%)

Protein40.6 g (81%)

Sodium1477.3 mg (74%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonscoconut oil

1red onion

medium, halved and sliced 1/2 - inch thick

1 x 1 inchfresh ginger

2 tablespoonsyellow curry paste

¼ cupwhite miso

½ cupcanned coconut milk

unsweetened, full-fat

1 x 1.5 poundsalmon fillet

cut into 2 - inch pieces

3 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 oil over medium. Add onion, ginger and garlic and season with salt and pepper. Add red bell pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook approximate 30 seconds. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Step 2

Add coconut milk, 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.

Step 3

Divide rice among bowls. Top with salmon curry, roasted pumpkin, basil and cilantro. Serve with lime wedges for squeezing on top.