Ingrid’s Coconut Miso Salmon Curry
A melt-in-your-mouth dinner worthy of entertaining!
  • 3Tbsp. coconut oil
  • 1 red onionsliced 1/2 inch thick
  • 3Tbsp. fresh gingerminced
  • 4 garlic clovesthinly sliced
  • 1 dried red chili(whole)
  • 1/4cup white miso
  • 1cup unsweetened coconut milk(reserve remaining for chia pudding!)
  • 1cup water(or up to 1 1/2 cups)
  • 1 1/2lbs. salmon filletcut into large, 2 inch pieces
  • 5 ounces baby spinach(about 5 packed cups)
  • 1Tbsp. lime juiceplus lime wedges for serving
  • 1/4cup fresh basilfor serving
  • 1/4cup cilantrofor serving
  • pinch sea salt
  • pinch black pepper
serving options
  • 2bags cauliflower rice(for dinner)
  • 2cups white rice(for lunch)
  • 1tsp. turmeric
  • 1 bay leaves
  • 4 whole cloves
  • 1 cinnamon stick
  • 5 cardamom pods
  1. In a large pot, heat oil over medium heat and add onion, ginger, red chili, and garlic, and season with salt and pepper. Cook until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is carmelized (about 2 minutes.)
  2. Add coconut milk and 1 cup water and bring to low boil over high heat. Cook until liquid is slightly reduced–about 5 minutes.
  3. Stir in salmon, reduce heat to medium-low and simmer gently until just cooked through–about 5 minutes. Turn off heat and add in spinach and lime juice. Remove dried chili.
  4. You will be serving the salmon over cauliflower rice or rice, depending on whether you are doing grain-free. For the cauliflower rice, sauté the cauliflower in olive oil, adding the spices mentioned, and cook (checking seasoning) until lightly browned (about 15 minutes.) For the rice, cook according to package instructions, bringing the water to a boil and adding the rice and all the spices, covering, and reducing heat to low. At end of either process, remove the spice pods, and serve.
  5. Serve salmon over a bowl of rice, and garnish with cilantro, basil, and a lime wedge.