Salmon cooked in a coconut-miso sauce of coconut milk, miso paste, ginger, garlic, and fish sauce.
- 2 tablespoons canola oil
- 1 medium red onion, halved and sliced 1/2-inch thick (1 1/2 to 2 cups)
- 3 tablespoons finely minced fresh ginger
- 5 garlic cloves, thinly sliced
- Kosher salt and black pepper
- 1/4 cup white miso
- 1 cup low-sodium chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon fish sauce, plus more to taste
- 12 ounces fresh green beans, trimmed
- 1 pound salmon fillet, skin removed and cut into 2-inch pieces
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Steamed jasmine rice, for serving
- Chopped fresh Thai basil, for serving
- Chopped fresh cilantro, for serving
- Cook sauce base: In a large pot, heat oil over medium heat. Add onion, ginger and garlic and cook until softened, about 3 minutes. Season with a generous pinch of salt and pepper. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Make sauce: Add broth, stirring constantly to scrape up any browned bits from the bottom of the pan and to dissolve the miso (see Notes). Stir in coconut milk and fish sauce and bring the sauce to a boil over high heat.
- Cook green beans: Add green beans and reduce heat to medium-high. Cook for 5 minutes or until beans are tender-crisp.
- Cook salmon: Carefully stir in salmon and simmer gently (making sure that all the salmon pieces are submerged in the sauce) until just cooked through, about 5 minutes. Remove from heat and stir in lime juice. Taste and season with additional fish sauce as needed.
- Serve: Divide rice among bowls. Top with salmon, green beans, and sauce. Sprinkle with basil and cilantro. Serve with additional lime wedges on the side to squeeze on top as desired.
To help dissolve the miso paste, I find it helpful to mash any lumps of miso against the side of the pan with a rubber spatula or back of a spoon.
Recipe adapted from New York Times Cooking.
Keywords: coconut miso salmon curry, miso salmon curry