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.
2 tablespoons ghee or avocado oil 1. In a large pot, Heat oil in large skillet over medium heat. Add onion, ginger and garlic and season with pepper. Stir occasionally, until softened, about 3 mins. 2. Add miso and stir frequently until miso is lightly caramelized, about 2 mins. 3. Add 2 cups of water, coconut milk, and fish sauce and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Lower heat to medium-low. 4. Add kale and simmer until kale is soft, about 5 mins. Add salmon and simmer just until cooked through, 4 mins. 5. Divide rice among bowls. Top with salmon curry and cilantro. Serve with lime wedges for squeezing on top.
Ingredients
1 medium red onion, halved and sliced thin
2½ tablespoons ginger, finely chopped
4 garlic cloves, minced
¼ cup red miso
1 cup full-fat coconut milk
½ tablespoon fish sauce
1½ pound salmon fillet, cut into 2-inch cubes
4 cups lacinato kale, chopped
kosher salt (if needed) and black pepper
steamed rice
lime wedges
¼ cup cilantro, choppedInstructions