coconut miso salmon curry recipe
Creamy, comforting, and full of flavor, this coconut miso salmon curry is an easy weeknight dinner packed with umami, fresh herbs, and tender salmon.
Ingredients
- 1 lb salmon fillets skin removed and cut into chunks
- 2 –3 tbsp white miso paste
- 1 can 13.5 oz full-fat coconut milk
- 1 tbsp vegetable oil
- 1 medium onion finely diced
- 1 tbsp fresh ginger minced
- 1 tbsp garlic minced
- 1 tbsp curry powder
- 1 –2 cups bok choy sliced
- 1 –2 tbsp lime juice plus extra wedges for serving
- 1 small bunch cilantro chopped
- A few fresh basil leaves chopped
- Kosher salt and black pepper to taste
- Optional: 1 tsp fish sauce red pepper flakes for heat
Instructions
- Prep Ingredients: Dice onion, mince ginger and garlic, and cut salmon into chunks.
- Sauté Aromatics: Heat oil in a large pot over medium. Add onion and cook until soft. Stir in garlic and ginger; cook 1 minute.
- Add Miso & Spices: Stir in miso paste and curry powder, mixing until fragrant.
- Add Coconut Milk: Pour in coconut milk and bring to a boil. Stir well to combine.
- Simmer Sauce: Reduce heat to medium-low and simmer gently for 5 minutes.
- Cook Salmon: Add salmon and bok choy to the pot. Simmer gently for 5–7 minutes until the salmon is just cooked through.
- Finish & Serve: Add lime juice, adjust seasoning with salt, pepper, or fish sauce. Serve over rice or cauliflower rice. Garnish with basil, cilantro, and lime wedges.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Protein | 28g |
| Carbohydrates | 10g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 640mg |
| Cholesterol | 65mg |
