Coconut-miso Salmon Curry Recipe
This Coconut-Miso Salmon Curry is a delicious fusion of flavors, combining rich coconut milk with the umami taste of miso. It's an easy and healthy dish perfect for a quick weeknight dinner. Serve it with rice or noodles for a complete meal.
Equipment
- 1 large skillet or saucepan
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 4 fillets salmon About 200g each.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 can (400ml) coconut milk
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- fresh cilantro, for garnish
- cooked rice or noodles, for serving
Instructions
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
- Add the minced garlic and grated ginger to the skillet, stirring for another minute until fragrant.
- Toss in the sliced red bell pepper and cook for an additional 2-3 minutes.
- Pour in the coconut milk, and then add the white miso paste, soy sauce, brown sugar, and lime juice. Stir well to combine the ingredients and dissolve the miso.
- Gently nestle the salmon fillets into the sauce, skin side down. Cover the skillet and let the salmon cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Taste the sauce and adjust seasoning as needed, adding more soy sauce or lime juice to taste.
- Serve the salmon curry over cooked rice or noodles, and garnish with fresh cilantro.
Notes
You can substitute the salmon with other firm fish like cod or halibut if desired.
For extra heat, add sliced red chili or chili flakes to the curry.
This dish can be made ahead of time and reheated gently, but fresh salmon will yield the best flavor and texture.