Red Miso Salmon Curry

By Whisper of Yum
  • Total Time:
    45 minutes
  • Servings:


  • 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


  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.