Learn a chic salmon recipe with coconut milk and miso – 02/16/2024 – Food

This recipe, which is ready in less than 30 minutes, can be defined by the flavor of miso, a fermented soybean paste, which helps compose the structure of this type of curry.

Cooking it directly in the pan with ginger, garlic and a little oil from the beginning of preparation helps the paste to caramelize, intensifying its flavor. Coconut milk helps create a rich broth that pairs well with different types of seafood.

Salmon is used here, but delicate white fish, shrimp or scallops also work in this cooking. A touch of lemon and fresh herbs maintain the recipe’s charm. For a spicy touch, garnish with slices of jalapeño pepper or jalapeño pepper.

Performance: 4 servings
Total time: 25 minutes

Ingredients

• 2 tablespoons canola oil
• 1 medium red onion, halved and sliced ​​to 1/2-inch thickness (about 2 cups)
• 1 piece of fresh ginger (2.5 cm), chopped (about 2 tablespoons)
• 3 garlic cloves, finely sliced
• Salt and black pepper
• ¼ cup white miso
• ½ cup coconut milk
• 1 salmon fillet (about 700 grams), cut into 5 cm pieces
• 140 grams of spinach (about 5 cups compacted)
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• Rice cooked in a steamer (preferably jasmine or basmati, to accompany)
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh coriander

Method of preparation

1. In a large pan, heat 2 tablespoons of oil over medium heat. Add the onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add the miso and cook, stirring frequently, until lightly caramelized, about 2 minutes.

2. Add the coconut milk and 3 cups of water and bring to a boil over high heat. Cook until the liquid is slightly reduced, about 5 minutes. Add the salmon, reduce the heat to medium-low, and simmer until just cooked through, about 5 minutes. Turn off the heat and stir in the spinach and lemon juice.

3. Divide the rice between bowls. Add with the salmon curry, basil and coriander. Serve with lemon wedges to squeeze over the top.