• Coconut-Miso Salmon Curry With Basmati Rice
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Coconut-Miso Salmon Curry With Basmati Rice

Coconut-Miso Salmon Curry With Basmati Rice

  1. 1 cup Water - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 0 Each Red Onion
  4. 1 tbsp Miso Paste
  5. 0 Each Lime
  6. 1 cup Jasmine Rice
  7. 5 g Ginger
  8. 1 Each Garlic Cloves
  9. 5 g Coriander
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 100 mL Coconut Milk
  12. 35 g Baby Spinach
  13. 140 g Atlantic Salmon Skin-On
  1. 1 cup Water - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 2 tbsp Miso Paste
  5. 1 Each Lime
  6. 1 cup Jasmine Rice
  7. 10 g Ginger
  8. 1 Each Garlic Cloves
  9. 10 g Coriander
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 200 mL Coconut Milk
  12. 70 g Baby Spinach
  13. 280 g Atlantic Salmon Skin-On
  1. 2 cup Water - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 3 tbsp Miso Paste
  5. 1 Each Lime
  6. 2 cup Jasmine Rice
  7. 15 g Ginger
  8. 2 Each Garlic Cloves
  9. 15 g Coriander
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 300 mL Coconut Milk
  12. 105 g Baby Spinach
  13. 420 g Atlantic Salmon Skin-On
  1. 2 cup Water - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Red Onion
  4. 4 tbsp Miso Paste
  5. 1 Each Lime
  6. 2 cup Jasmine Rice
  7. 20 g Ginger
  8. 2 Each Garlic Cloves
  9. 20 g Coriander
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 400 mL Coconut Milk
  12. 140 g Baby Spinach
  13. 560 g Atlantic Salmon Skin-On
  1. 3 cup Water - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 Each Red Onion
  4. 6 tbsp Miso Paste
  5. 2 Each Lime
  6. 3 cup Jasmine Rice
  7. 30 g Ginger
  8. 3 Each Garlic Cloves
  9. 30 g Coriander
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 600 mL Coconut Milk
  12. 210 g Baby Spinach
  13. 840 g Atlantic Salmon Skin-On

Prep:

  1. Wash and rinse spinach.
  2. Wash and chop coriander.
  3. Cut lime into wedges and juice 0. 25 tbsp/p.
  4. Peel and mince ginger and garlic.
  5. Peel and thinly slice red onion.
  6. Pat salmon dry and cut into 3 cm pieces.

Method:

  1. Add water and rice to a saucepan, using a ratio of 1. 5 cups water to 1 cup rice. Bring to the boil, then cover with a tight fitting lid and cook on low heat for 14 minutes. Stand covered for 5 minutes, then fluff the rice with a fork.
  2. Divide rice among bowls. Top with salmon curry and garnish with chopped coriander. Serve with lime wedges for squeezing on top.
  3. Add coconut milk and water, and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.
  4. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5-8 minutes. Turn off heat and stir in spinach and lime juice.
  5. In a large pot, oil (0. 5 tbsp/p) over medium heat. Add onion, ginger and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
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