COCONUT SALMON RECIPES RECIPES

Name: Coconut-Miso Salmon Curry
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons safflower or canola 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; Kosher salt and black pepper; 1/4 cup white miso; 1/2 cup unsweetened, full-fat canned coconut milk; 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces; 5 ounces baby spinach (about 5 packed cups); 1 tablespoon fresh lime juice, plus lime wedges for serving; Steamed rice, such as jasmine or basmati, for serving; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh cilantro

COCONUT-MISO SALMON CURRY RECIPE - NYT COOKING

Coconut-Miso Salmon Curry Recipe - NYT Cooking image

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Provided by Kay Chun

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons safflower or canola 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
Kosher salt and black pepper
1/4 cup white miso
1/2 cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Steps:

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

Nutrition Facts : @context http//schema.org, Calories 577, UnsaturatedFatContent 24 grams, CarbohydrateContent 15 grams, FatContent 41 grams, FiberContent 3 grams, ProteinContent 39 grams, SaturatedFatContent 12 grams, SodiumContent 761 milligrams, SugarContent 4 grams, TransFatContent 0 grams

GRILLED SALMON RECIPES | BBC GOOD FOOD

Grilled salmon recipes | BBC Good Food image

Looking for a quick and easy way to serve salmon fillets? Find inspiration in our grilled salmon recipes, from simple main courses to salmon in sauce.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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