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    Fresh ginger piece (1");
           - 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  Fresh basil; chopped
    1/4 c  Fresh cilantro; chopped
 
  In a large pot, heat 2 tb 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.
  
  Recipe by Kay Chun
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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