Coconut Miso Salmon Curry
Are you serious? Salmon can taste like this???
This is a variant of a New York Times Recipe by Kay Chun. You can find it here: https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry. It's a solid 5-star recipe and I brought in some Chef Buddy changes to make it a solid 6-star recipe. :-D That being said, make this. It will blow your mind; it hits all the notes and the only heat comes from the bite of the galangal (or ginger, if that's all you have). It can be served with thin sliced hot pepper of your choice for an extra kick of heat, but a squirt of sriracha can do just as well. Don't leave out the fresh herbs and the squeeze of lime at the end. It finishes out the high-end; kind of like a hi-hat tick on a thick and juicy beat. Regular Jasmine or Basmati rice is good to serve this on, but a coconut jasmine rice is divine.
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Ingredients
- 2 tablespoons neutral oil
- 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
- 1 (1-inch) piece fresh galangal, minced (about 2 tablespoons) (can sub regular fresh ginger)
- 3 stalks lemon grass (peeled and hard fibrous end removed)
- 4 garlic cloves, thinly sliced
- 1 tbsp fresh turmeric (1 tsp powdered)
- Kosher salt, white pepper, black pepper
- 1/4 cup miso (white preferred, but any will do)
- 1/2 cup unsweetened, full-fat canned coconut milk
- 1/2 to 1 1/2 cups fish stock (depending on the consistency you like, I prefer thicker) - chicken stock or water can also work
- 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces (any salmon will do)
- 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 (Thai basil preferred, but regular good too)
- 1/4 cup chopped fresh cilantro
- 1/4 cup crispy onions
Instructions
- 1
If you've got a mortar and pestle, USE IT! Start by grinding a 1/4 tsp white peppercorns (can omit if you don't have it), a 1/4 tsp black peppercorns, and 1 tsp kosher salt. Dice your lemongrass and grind that in to the mix. Dice your turmeric and grind that in next. Dice your galangal and grind that in next. Dice your garlic and grind that in next. Oooooooh aromatics!
- 2
In a large pot, heat 2 tablespoons oil over medium. Add your onion slices. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and curry paste and cook, stirring frequently, until miso is lightly caramelized, about 5 minutes.
- 3
Add coconut milk and water, and bring to a boil over high heat then reduce to light boil. Cook until liquid is slightly reduced, about 5 minutes.
- 4
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.
- 5
Divide rice among bowls. Top with salmon curry, basil, cilantro, and crispy onions. Serve with lime wedges for squeezing on top.
Nutrition
Trans Fat: 0 grams Fat: 37 grams Calories: 613 Saturated Fat: 11 grams Unsaturated Fat: 21 grams Sodium: 883 milligrams Sugar: 4 grams Fiber: 3 grams Carbohydrate: 29 grams Protein: 40 grams