Kay Chun’s Coconut Miso Salmon curry

Kay Chun’s Coconut Miso Salmon curry for the win!

Sea Forager member Cathi Sweeney says, “We made this NYT recipe with rockfish the first time, and then with the salmon we got this week.  OMG!  Even better with the IQF salmon, minus a couple of sashimi bites.”

NYT Kay Chun. Serves 4. 25 minutes + 20 min prep unless you have staff

Works with a wide range of fish.

Ingredients:

• 2 tablespoons safflower or canola oil

• 1 medium red onion, halved and sliced ½-inch thick (about 2

• cups)

• A 1 1/2-inch piece fresh ginger, minced (about 2 tablespoons)

• 10 garlic cloves, thinly sliced

• ¼ cup white miso

• Other vegetables – bell pepper, broccoli, bok choy, cherry

• tomatoes in bite sized pieces

• 1 can unsweetened, full-fat canned coconut milk

• Zest of 1- 2 limes

• Big splash of fish sauce

• Big pinch of red pepper flakes

• 1 pound or more salmon fillet or other skin-free fish, cut into 2-inch pieces

• 5 ounces baby spinach (about 5 packed cups)

• 1 - 2 tablespoons fresh lime juice, plus lime wedges for serving

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh cilantro

• Steamed rice, for serving

METHOD:

• In a large pot, heat oil over medium. Add onion, ginger and garlic and season with salt and pepper.

• Cook, stirring occasionally, until softened, about 3 minutes.

• Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

• Add other vegetables at this point.

• Add coconut milk + ½ can water, lime zest, fish sauce to taste and red pepper flakes. Bring to a boil

• over high heat. Cook until vegetables are softened and liquid is slightly reduced, 5 - 10 minutes.

• Stir in spinach and allow to wilt.

• Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 3

• minutes.

• Turn off heat and lime juice and herbs.

• Serve over rice.