Coconut-Miso Salmon Curry

This recipe by Kay Chun in the New York Times is designed for salmon, but any flaky white fish, shrimp or scallops would be delicious poached in this rich coconut milk broth. In about 30 minutes you will have a restaurant worthy, deeply flavored seafood stew to ladle over rice and top with basil, cilantro and a lime squeeze. There were many comments and suggestions by readers, and I am adapting this a bit according to those I agreed with; which mostly involved upping the coconut milk and spices. Not every “curry’ includes curry powder, but you can add a bit while sautéing the onions if you wish for added flavor. Spinach is stirred in at the end, but you could instead use bok choy, snap peas, asparagus or red pepper slices. I added all of those along with more ginger and garlic and some salt.

The miso really adds a wonderful earthy sweetness, and sweating it in the pot with the spices early on helps to caramelize and deepen the flavor. Some red pepper flakes or siracha sauce would add some needed heat. I used a tablespoon of chili crisp. I could really eat anything in this sauce.

2 Tbs. 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 Tbs.) (or more)

3 garlic cloves, thinly sliced (or more)

Kosher salt and black pepper

1/4 cup white miso

1 can unsweetened coconut milk ( light is O.k.)

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

5 ounces baby spinach (about 5 packed cups)

1 Tbs. 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 Tbs. oil over medium heat. 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 or longer.

Add coconut milk and 1 to 1 1/2 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce 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.

Note: Caramelizing the miso will take more than 2 minutes. If you are using bok choy or other vegetables instead of the spinach, you could add it to the sauce about a minute before you add the salmon. I was so eager to eat this that I neglected to take a photo! So I used the beautiful NYT photo instead.