This delicious dish from the New YorkTimes is quick and easy to prepare.
Yield: 4 servings
Ingredients:
2 tablespoons vegetable oil
1 medium red onion, halved and thickly sliced (about 2 cups)
1 (25 mm) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (450-680 grams) salmon fillet, cut into 5 cm pieces
140 grams baby spinach leaves (about 5 cups packed)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice for serving
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
Directions:
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 caramelised, 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.