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.

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

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.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2

Author Jeri Mobley-Arias

Course Main Course

Cuisine Asian, Seafood

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.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!