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Coconut Miso Salmon Curry: A Flavorful and Nutritious Delight

Coconut Miso Salmon Curry with creamy broth.
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This Coconut Miso Salmon Curry is a rich, creamy, and umami-packed dish made with tender salmon, coconut milk, and miso paste. Perfect for weeknight dinners or special occasions, this recipe is both flavorful and nutritious. With its customizable ingredients and easy preparation, it’s a guaranteed crowd-pleaser!

Ingredients

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Main Ingredients:

  • 4 salmon fillets (skin-on or skinless, 4–6 ounces each)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2–3 tablespoons white miso paste
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 shallots, finely chopped
  • 1 red chili (optional), sliced
  • 2 cups bok choy or spinach, chopped
  • 1 cup sliced bell peppers or zucchini
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon fresh lime juice

Optional Garnishes:

  • Fresh cilantro
  • Sliced scallions
  • Lime wedges

Instructions

  • Sear the Salmon
    • Heat 1 tablespoon of oil in a skillet over medium heat. Season salmon fillets with salt and pepper.
    • Place the fillets skin-side down and sear for 2–3 minutes per side until lightly golden. Remove and set aside.
  • Cook the Aromatics
    • In the same skillet, sauté shallots, garlic, ginger, and chili for 2–3 minutes until fragrant.
  • Create the Curry Base
    • Stir in the miso paste and cook for 1 minute. Add the coconut milk and fish sauce, stirring until smooth. Let it simmer for 5 minutes.
  • Add the Vegetables
    • Toss in the chopped bok choy, bell peppers, or zucchini. Cover and let simmer for 5–7 minutes until tender.
  • Simmer the Salmon
    • Gently place the salmon fillets into the curry. Cover and cook for 5–7 minutes until the salmon is flaky and fully cooked.
  • Finish and Serve
    • Stir in lime juice and adjust seasoning to taste. Garnish with cilantro, scallions, and lime wedges. Serve hot over jasmine rice or noodles.

Notes

  • Make It Vegetarian: Swap salmon with tofu or chickpeas and fish sauce with soy sauce.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat.
  • Spice Level: Adjust chili or omit it based on your spice preference.

Find it online: https://recipesdays.com/coconut-miso-salmon-curry/