I make this salmon curry a couple times/month, and since stay-at-home, more like a couple times/week. It’s fairly simple to make and my go-to since I typically have the ingredients on hand. Whip this up, hug yourself and curl into a tight ball after.
If you can, opt for salmon belly when making this dish.The fattiness from the belly gives a buttery mouthfeel you can thank me for later.
If you’re not in a hurry, let the dish sit for 20-30 mins after cooking. This allows the flavors to deepen, yielding a richer curry.
Red Miso Salmon Curry
- 2 tablespoons ghee or avocado oil
- 1 cup shallots, thinly sliced
- 2½ tablespoons ginger, finely chopped
- 4 garlic cloves, minced
- ¼ cup red miso
- 1 cup full-fat coconut milk
- ½ tablespoon fish sauce, plus more to taste
- 1½ pound salmon fillet, cut into 2-inch cubes
- 4 cups lacinato kale, ribs removed and chopped
- kosher salt (if needed) and black pepper
- jasmine rice
- lime wedges
- ½ cup cilantro, roughly chopped
- In a large pot, heat oil in large skillet over medium heat. Add onion, ginger and garlic and season to taste with kosher salt with pepper. Stir occasionally, until softened, about 3-4 mins.
- Add miso and stir frequently until miso is lightly caramelized, about 2 mins.
- Add 2 cups of water, coconut milk, and fish sauce and bring to a boil over high heat. Cook until liquid is slightly reduced. Lower heat to medium-low.
- Add kale and simmer until kale is soft, about 5 mins. Add salmon and simmer just until cooked through, 4 mins.
- Prepare bowls with rice. Top with salmon curry and cilantro. Serve with a squeeze of lime.