Coconut-Miso Salmon Curry

4 servings


25 minutes

total time


2 tablespoons safflower or canola oil

1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)

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

3 garlic cloves, thinly sliced

Kosher salt and black pepper

1/4 cup white miso

1/2 cup unsweetened, full-fat canned coconut milk

1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces

5 ounces baby spinach (about 5 packed cups)

1 tablespoon fresh lime juice, plus lime wedges for serving

Steamed rice, such as jasmine or basmati, for serving

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro


In a large pot, heat 2 tablespoons 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 coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.

Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.


Serving Size




Total Fat

37 g

Saturated Fat

11 g

Unsaturated Fat

21 g

Trans Fat

0 g




883 mg

Total Carbohydrate

29 g

Dietary Fiber

3 g

Total Sugars

4 g


40 g

4 servings


25 minutes

total time
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