Subj : NYT Most Requested - 20
To   : All
From : Dave Drum
Date : Wed Oct 09 2024 14:17:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coconut-Miso Salmon Curry
 Categories: Seafood, Herbs, Vegetables, Greens, Citrus
      Yield: 4 servings
 
      2 tb Oil
      1 md Red onion; halved; sliced
           - 1/2" thick
      1    (1") piece fresh ginger;
           - minced (2 tb)
      3 cl Garlic; thin sliced
           Salt & black pepper
    1/4 c  White miso
    1/2 c  Unsweetened, full-fat canned
           - coconut milk
  1 1/2 lb Salmon fillet; in 2" pieces
      5 oz Baby spinach (5 packed
           - cups)
      1 tb Fresh lime juice
           +=PLUS=+
           Lime wedges; to serve
           Steamed rice; to serve
    1/4 c  Chopped fresh basil
    1/4 c  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.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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