Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Miso Salmon Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x
  • Category: Main Course
  • Method: Chop, mix, saute
  • Cuisine: Thai-Inspired

Description

Miso Salmon Curry is creamy, wholesome, and irresistibly delicious. Serve this vibrant dish over a bed of rice or quinoa for a mouth-watering meal you’ll want to enjoy again and again. The time indicated here assumes you already have cooked rice or quinoa to serve with this, so adjust accordingly as needed.


Ingredients

Units Scale
  • 24 salmon filets (about 1 pound of salmon)
  • 1 1/2 to 2 cups vegetable stock or water
  • 1 (12-ounce) can of full-fat coconut milk
  • 1 onion, sliced into 1/2” pieces (red, white, or yellow will work)
  • 2 cloves garlic, minced
  • 2 carrots
  • 2 cups leafy greens, chopped (chard, spinach, and kale all work well)
  • 12 teaspoons fresh ginger, grated
  • 2 tablespoons miso paste (brown or white)
  • 12 tablespoons fresh lime juice
  • 1 tablespoon Thai red curry paste OR Thai curry powder
  • 1 tablespoon honey
  • 1 tablespoon oil (olive, avocado, or coconut)
  • 2 teaspoons sea salt
  • Fresh cilantro, for garnish
  • Cooked rice or quinoa, to serve

Instructions

1. Heat olive oil in a large pan over medium heat. Once hot, add the onions and
carrots, then cook for 5-7 minutes, until softened.
2. Turn the heat down to medium-low, then add ginger and garlic. Cook for 1 minute.
3. Add miso paste to the pan and cook for 1 minute, then add the red Thai curry paste and cook for 1 more minute (add a splash of water or stock if it seems too dry).
4. Pour in the coconut milk and stir until well combined. Then, add vegetable stock, sea salt and honey, then let the liquid come to a light simmer. If it’s boiling turn the heat down slightly, if it’s not simmering turn the heat up a little.
5. While the curry simmers lightly, remove the skin from your salmon and cut it into 1” pieces (if possible as the fish counter to remove the skin before you bring it home to make it even easier).
6. Carefully add the salmon pieces into the curry and let it cook for 5-7 minutes, until the salmon is cooked through and opaque.
7. Turn off the heat, then stir in the leafy greens and lime juice. Let the heat slightly wilt the greens for about 2 minutes.
8. Garnish with fresh cilantro and serve over cooked rice or quinoa. Enjoy!