Lime-Coco-Miso Salmon Curry
Hella Lime: coconut milk + miso is the sauce base of this curry, but it’s the lime takes this dish to another level. Citrus generally works well with seafood because it brightens up the dish. While I used salmon and shrimp here, you could make this with any hearty fish or even scallops. I would definitely eat this with plain white jasmine or basmati rice because you don’t want anything competing with the flavors of this curry.
Serves 2 - 4
Ingredients:
1/2 medium red onion, sliced
1 tablespoon garam masala
2 tablespoons grated ginger
4 garlic cloves, thinly sliced
1/4 cup white miso
1 cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
1/2 pound frozen shrimp
1 tablespoon fish sauce
1 cup frozen peas
3 limes (2 juiced and 1 sliced into rings & wedges)
1 fresno, serrano, or jalapeño, sliced into rings
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro (reserve 1 tablespoon for garnish)
Steamed jasmine or basmati rice (for serving)
Extra virgin olive oil
Kosher salt & pepper
Steps:
In a large pot, heat 2 tablespoons EVOO over medium-high heat. Add onion, seasoned with S&P and sauté 3 minutes until softened. Add the garam masala and cook for one minute to bloom. Add in the ginger and garlic and cook for an additional minute (do NOT burn the garlic). Add miso and cook, stirring frequently, until the miso starts to caramelize, about 2 minutes.
Add coconut milk and 2 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in frozen shrimp, salmon, and fish sauce, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in peas, lime juice, sliced peppers, basil, and cilantro (remember to reserve some for garnish).
To serve, divide rice among bowls. Top with salmon curry, basil and extra cilantro. Serve with additional lime rings/wedges.
Go in for seconds if there is anything left — I’m actually content with just rice and the sauce!
