When the weather gets cooler, our meals become heavier. Especially when the holidays arrive, we start to indulge in what we eat. Yes, it is wonderful to celebrate with family and friends and enjoy food together (it’s my favorite thing to do in life), but maybe in between, you can make some healthier, lighter meals. Trust me; you will feel much better if you change it up a little bit!
Lately, I have been finding a lot of great recipes on the NY times Cooking website. There is a large variety of recipes from several different chefs. This recent recipe is the Coconut-Miso Salmon Curry from Kay Chun. My family was licking their plates. This recipe is easy; it takes 25 minutes and is absolutely delicious. Enjoy!
- 2 tablespoons safflower or canola oil
- 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
- 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
- 3 garlic cloves, thinly sliced
- Kosher salt and black pepper
- ¼ cup white miso
- ½ cup unsweetened, full-fat canned coconut milk
- 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
- 5 ounces baby spinach (about 5 packed cups)
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Steamed rice, such as jasmine or basmati, for serving
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
- In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.