This Coconut-Miso Salmon Curry is a delightful weeknight dish that comes together in a flash. The miso adds a deep, savoury flavour that perfectly complements the salmon. It's a healthy and delicious meal that's sure to become a favourite. The ginger in this recipe is known for its anti-inflammatory properties, making this dish both tasty and beneficial for your health.
Heat the oil in a large pot over medium heat. Add the chopped onion, minced ginger, and sliced garlic, season with salt and black pepper. Cook, stirring occasionally, for about 3 minutes, until softened.
Add the miso and cook, stirring frequently, until the miso is lightly caramelised, about 2 minutes.
Add the coconut milk and 3 cups of water, and bring to a boil over high heat. Cook until the liquid is slightly reduced, about 5 minutes.
Gently add the salmon to the pot, reduce the heat to medium-low, and simmer gently until just cooked through, about 5 minutes. Turn off the heat and stir in the spinach and lime juice.
Divide the rice among bowls. Top with the salmon curry, basil, and coriander. Serve with lime wedges for squeezing on top.
For extra flavour, toast the miso in the pot before adding the coconut milk. This will enhance its umami taste.