Coconut Miso Salmon Curry Recipes

COCONUT-MISO SALMON CURRY

Coconut-Miso Salmon Curry image

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, curries, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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
1/4 cup white miso
1/2 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
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Steps:

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.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY COCONUT-SALMON CURRY

Spicy Coconut-Salmon Curry image

This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It's even heartier ladled over short-grain brown rice or Asian noodles.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 40m

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin coconut oil or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 piece fresh ginger (1 inch), peeled and thinly sliced
Coarse salt
2 tablespoons Thai green curry paste
1 can (14 ounces) unsweetened coconut milk
1 yellow bell pepper, seeded and cut into 1-inch pieces
2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices
2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed
Lime wedges, for serving

Steps:

Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

MISO COCONUT CURRY SOUP - CREAMY ZEN TROPICAL MASTERPIECE

Miso Coconut Curry Soup - Creamy Zen Tropical Masterpiece image

This Miso Coconut Curry is my masterpiece soup. It's so thick and creamy, one small bowl will satisfy. It's a fusion of traditional Miso Soup, Tom Ka Gai, and Red Curry. Ive had quite a few people who don't even like coconut that love this soup. This soup is really fun to make with a friend, you can taste a tiny sip after each step and get a sense of its slow passionate evolution into a creamy tropical masterpiece. This is like a zen meditation of patience, it will pay off!

Provided by CareyJamesBalboa

Categories Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

8 cups water
2 tablespoons sea salt (Pink Himalayan)
3 teaspoons powdered bonito
3 green onions, sliced
16 ounces white miso (mellow white miso paste organic)
2 (14 ounce) cans coconut milk
1 tablespoon panang curry paste (red panang curry paste)
2 Thai red chili peppers (whole, do NOT cut)
1 inch fresh galangal root (finely grated)
8 kaffir lime leaves (small)
1 stalk lemongrass (fine minced)
7 ounces shiitake mushrooms (fresh)
1 (15 ounce) can straw mushrooms (only if you cant find fresh)
1/2 fresh lime juice (half of one juicy lime)
1 teaspoon raw brown sugar
1 tablespoon butter (to poach the quail eggs in)
2 (8 ounce) packages fresh udon noodles
1 cup fresh cilantro (de-stemmed, leaves only)
12 quail eggs

Steps:

Boil 8 Cups Water with 2 tbs Pink Himalayan Sea Salt on high heat. Use a nice stainless steel soup pot that has a good lid with a little hole in it. (preferably see through) You will need at least 3-4 inches of room on top, so a deep pot is ok.
When it boils, turn the heat off (let it go below the bubbling point).
Just as the bubbles settle down add 3 teaspoons Bonito Fish Powder soup stock.
Stir gently, cover and wait 2-3 minutes, taste a sip.
Add 1 bunch of thinly sliced fresh Scallion Green Onions.
This is your basic stock.
Stir gently, cover and wait 2-3 minutes, taste a sip.
Turn back on heat and slowly raise heat just below medium *never let soup bubble from this point on. Watch it closely, you can burn this soup if you are not slow and easy. Do not go above medium heat from this point forward.
Add 3-4 tablespoons of mellow white miso paste. (organic) Slowly mash the miso into the soup with a large ladle and wooden spoon. Ease it into the hot soup, you cream it just under the soup near the surface. Now you have your basic creamy miso soup.
Stir gently, cover and wait 2-3 minutes, taste a sip. you'll already love it.
Keep the heat below the bubbling point, this soup is a delicate one.
Add 2 cans of Coconut Milk, shake them vigorously before you open them.
Stir gently, cover and wait 2-3 minutes, taste a sip. yep, that was a mouthgasm you just had.
Add 1 large tablespoons of Red Panang Curry Paste. Slowly mash the curry paste into the water in a large ladle ease it into the hot soup, you cream it just under the soup near the surface.
Stir gently, cover and wait 2-3 minutes, taste a sip. I know! how could it get any better?!?!
*never let soup bubble at this point. Low or just below medium heat*.
Now throw in two little thai red hot peppers, whole, stem and all, do not cut them, so that they barely spice the soup.
Stir gently, cover and wait 2-3 minutes, taste a sip. this is like a zen meditation of patience, it will pay off!
Add in the fresh finely grated galangal root (fine grate about an inch).
Add the 8 small kaffir limes leaves (whole).
Stir gently, cover and wait 2-3 minutes, taste a sip. you taste the soup evolve at each step.
Now we will prep the lemon grass stalk. Chop off the white root looking bottom part about an inch going up. Only chop off the bottom part, leave some white. Then chop it again at the top green part where it begins to split the whole usable part should be about 4 inches long from the bottom going upwards. Then unwrap a layer or two until you have only the middle part. Smash it with a coffee cup or the flat part of the knife. Finely chop it a few times until it is thinly minced.
Add in the prepped minced lemongrass stalk to the soup.
Stir gently, cover and wait 2-3 minutes, taste a sip. do you love me yet? :-).
Then add the fresh shiitake mushrooms. Cut them into little strips. (no stems, only the flat caps).
Add the can of straw mushrooms. Don't cut these, put them in whole. (drain the water from the can) Use fresh straw mushrooms if you can find them. Wait until the mushrooms fuse totally into the soup.
Stir gently, cover and wait 2-3 minutes, taste a sip.
Add in 1 teaspoon coarse brown sugar.
Add in 1/2 of a lime juiced (squeeze it in the soup) don't put the whole lime in, just its juice.
Stir gently, cover and wait 2-3 minutes, taste a sip. you taste that? it's tropical love!
Then add the thick long udon noodles, freshly frozen. You can put the whole frozen udon square into the soup. I use one or two squares of the frozen 5 packs.
Stir gently, cover and wait 2-3 minutes, taste a sip.
Lightly poach some quail eggs, you can find them in an asian market. They are hard to crack so you must be carful or you will break the yellow part and it won't look as good. I use a very sharp chef knife and give them a little chop on the side near the fattest part. Use an egg poacher the kind that has little non-stick bowls that float above hot water. Put a tiny dab of butter in each bowl and then the egg on top once the butter is melted. Once again use low to medium heat, quail eggs can be done in about 30 seconds, if you like the sunny look.
You are now ready to serve your soup.
Serve with fresh (de-stemmed) cilantro leaves on top, and gently place a few lightly poached quail eggs on top. I like them barely poached, sunny and a bit runny.
Enjoy!

Nutrition Facts : Calories 755.4, Fat 56.2, SaturatedFat 41.7, Cholesterol 235.5, Sodium 8274.1, Carbohydrate 48.4, Fiber 10.8, Sugar 10.7, Protein 26.9

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