Coconut Miso Salmon Curry
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 tbsps canola oil
- 1 medium red onion, halved and cut
- 1 piece of ginger, minced
- 3 garlic cloves, thinly sliced
- kosher salt & black pepper
- 1/4 cup white miso
- 1/2 cup unsweetened coconut milk
- 1 salmon fillet, cut into 2-inch pieces
- 5 ozs baby spinach
- 1 tbsp lime juice
- jasmine or basmati rice, for serving
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
Directions
Tasting Notes: We love how coconut milk highlights the acidity of the Riesling. The lime, cilantro and ginger really emphasize the pretty citrus notes on the Riesling.
Serena's Tips: We use the full container of coconut milk and reduce the quantity of water. Adjust the garlic and ginger to your liking and consider adding some lime zest into it as well.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry
Recipe courtesy of Kay Chun for the New York Times. Photo courtesy of Julia Gartland for the New York Times.
