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Coconut-Miso Salmon Curry
Ingredients
  • 3 tablespoons safflower or canola oil
  • 1 medium red onion, halved and sliced ½-inch thick (about 2 cups)
  • 1 (1-inch) 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 (1 ½-pound) salmon fillet, cut into 2-inch pieces
  • 5 ounces baby spinach (about 5 packed cups)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • Steamed rice, such as jasmine or basmati, for serving
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro
Steps
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