coconut-miso salmon curry

Ingredients:

1 tablespoon canola or vegetable oil

½ medium red onion, halved and sliced 1/2-inch thick (about 1 cup)

¾ inch piece fresh ginger, minced (about 1 ½ tablespoons)

2 garlic cloves, thinly sliced

 Kosher salt and black pepper

2 tablespoons white miso

2 tablespoons dry white wine

½ 14-ounce can unsweetened, full-fat coconut milk (about 1 cup)

½ cup water

¾ pound salmon fillet, skin removed, cut into 2-inch pieces

3 ounces baby spinach (about 2 packed cups)

1 ½ teaspoons fresh lime juice

½ teaspoon fresh lime zest

½ teaspoon fish sauce

For serving:

2 cups steamed rice, such as jasmine or basmati

2 tablespoons chopped fresh basil

2 tablespoons fresh cilantro

4 lime wedges

Directions:

In a large pot, heat 1 tablespoon of oil over medium heat. Add the onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. 

Add the miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes. Add the white wine and deglaze the pan by simmering for one to two minutes more or until the wine is almost evaporated.

Add 1 cup coconut milk and ½ cup water, bring to a boil over high heat. Cook until the liquid is slightly reduced, about 5 minutes. 

Stir in the salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. 

Remove from the heat and stir in the spinach, lime juice, lime zest, and fish sauce.

Divide the rice among bowls. Top with salmon curry. Sprinkle with the chopped basil and cilantro. Serve with lime wedges on the side.

Serves 2