Coconut-Miso Salmon Curry

Ingredients

• 2 tbsp 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
• 0.25 cup white miso
• 0.5 cup unsweetened, full-fat canned coconut milk
• 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
• 5 oz baby spinach (about 5 packed cups)
• 1 tbsp fresh lime juice, plus lime wedges for serving
• Steamed rice, such as jasmine or basmati, for serving
• 0.25 cup chopped fresh basil
• 0.25 cup chopped fresh cilantro

Makes 4 servings.

Per serving (estimate)

450 kcal · 35 g protein · 40 g carbs · 15 g fat · 8 g fibre

Method

Follow the original method at cooking.nytimes.com.