Red Miso Salmon Curry

If you can, opt for salmon belly when making this dish.The fattiness from the belly gives a buttery mouthfeel you can thank me for later.

If you're not in a hurry, let the dish sit for 20-30 mins after cooking. This allows the flavors to deepen, yielding a richer curry.

Effortful time: 15 mins Total time: 30 mins Servings: 2-3

You Need

  • 2 tablespoons ghee or avocado oil
  • 1 medium red onion, halved and sliced thin
  • 2½ tablespoons ginger, finely chopped
  • 4 garlic cloves, minced
  • ¼ cup red miso
  • 1 cup full-fat coconut milk
  • ½ tablespoon fish sauce
  • 1½ pound salmon fillet, cut into 2-inch cubes
  • 4 cups lacinato kale, chopped
  • kosher salt (if needed) and black pepper

For Serving

  • steamed rice
  • lime wedges
  • ¼ cup cilantro, chopped

Do It

  1. In a large pot, Heat oil in large skillet over medium heat. Add onion, ginger and garlic and season with pepper. Stir occasionally, until softened, about 3 mins.
  2. Add miso and stir frequently until miso is lightly caramelized, about 2 mins.
  3. Add 2 cups of water, coconut milk, and fish sauce and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Lower heat to medium-low.
  4. Add kale and simmer until kale is soft, about 5 mins. Add salmon and simmer just until cooked through, 4 mins.
  5. Divide rice among bowls. Top with salmon curry and cilantro. Serve with lime wedges for squeezing on top.