Whisper of Yum
  • Home
  • Recipes
    • Asian
    • Beverages
    • Breakfast
    • Dinner
    • Filipino
    • Lunch
    • Quick and Easy
    • Recipes
    • Seafood
    • Sides
    • Soup
    • Starters
    • Vegetarian
  • Shop
  • About
    • About Jeri
    • Press
    • Get in Touch
AsianDinner

Red Miso Salmon Curry

by Jeri Mobley-Arias April 23, 2020
written by Jeri Mobley-Arias April 23, 2020
Jump to Recipe Print Recipe

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.

red-miso-salmon-curry

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

Red Miso Salmon Curry

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.
Print Pin Rate
Course: Main Course
Cuisine: Asian, Seafood
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2
Author: Jeri Mobley-Arias

Ingredients

  • 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

For Serving

  • jasmine rice
  • lime wedges
  • ½ cup cilantro, roughly chopped

Instructions

  • 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.
0 comment
previous post
Creamy Garlic Mushroom Pork Chops
next post
Caramelized Ginger Pork

You might also like

Beef Stock

Shirred Eggs with Chili Oil

Yuzu Salmon Onigiri

Lemon Orzo with Whipped Ricotta

Hamachi Crudo

Crab Soup with Shiitake and Napa Cabbage

Rigatoni Bolognese

Pork Belly Lechon

Pan Seared Pork Chops

Leave a Comment Cancel Reply

Recipe Rating




Save my name, email, and website in this browser for the next time I comment.

About

About

Lover of Olive Oil, Butter, Bread, and Wine

Welcome–I’m Jeri Mobley-Arias; content writer, recipe developer, and food photographer behind Whisper of Yum. This little corner of the internet is dedicated to a compilation of recipes inspired by my Filipino background, comfort eats and travels.

Stay Updated

Subscribe for new recipes and updates!

Categories

Latest

  • How to Make Mozzarella Sticks

    February 8, 2023
  • Smoked Gouda Dip

    February 6, 2023
  • Easy Rotel Dip

    February 3, 2023

Stay Updated

Subscribe for new recipes and updates!

  • About
  • Get in Touch
  • Privacy Policy

© 2022 Whisper of Yum All Rights Reserved

Whisper of Yum
  • Home
  • Recipes
    • Asian
    • Beverages
    • Breakfast
    • Dinner
    • Filipino
    • Lunch
    • Quick and Easy
    • Recipes
    • Seafood
    • Sides
    • Soup
    • Starters
    • Vegetarian
  • Shop
  • About
    • About Jeri
    • Press
    • Get in Touch