• Red Miso Salmon Curry

    By Jeri Mobley-Arias

    I make this salmon curry a couple times/month, and since stay-at-home, more like a couple times/week. It's fairly simple to make and my go-to since I typically have the ingredients on hand. Whip this up, hug yourself and curl into a tight ball after.

    • 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.

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  • Red Miso Salmon Curry

    By Jeri Mobley-Arias

    I make this salmon curry a couple times/month, and since stay-at-home, more like a couple times/week. It's fairly simple to make and my go-to since I typically have the ingredients on hand. Whip this up, hug yourself and curl into a tight ball after.

    • Total Time:
      45 minutes
    • Servings:
      2-3

    Ingredients

    • 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

    Instructions

    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.
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