Coconut-Miso Salmon Curry

cooking.nytimes.com

mmonter

2 tablespoons avocado oil

1 medium red onion, halved and sliced ½-inch thick (about 2 cups)

1 (1-inch) piece fresh ginger, minced

3 garlic cloves, thinly sliced

Kosher salt and black pepper

¼ cup white miso

½ cup unsweetened, full-fat canned coconut milk

1 (1½-pound) salmon fillet, cut into 2-inch pieces

1 tablespoon fresh lime juice, plus lime wedges for serving

Steamed rice, such as jasmine or basmati, for serving

chopped fresh herbs - basil, mint, chives

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer