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Coconut-Miso Salmon Curry

cooking.nytimes.com
  • 25 minutes
  • Serves 4

INGREDIENTS

2 tbsp

canola oil

2 cups

onion

1 inch

ginger

3

garlic cloves

1 serving

kosher salt and pepper

1/4 cup

miso

1/2 cup

full-fat coconut milk

1 1/2 lb

salmon fillet

5 cups

baby spinach

1 tbsp

lime juice

1 serving

rice

1/4 cup

basil

1/4 cup

cilantro