Coconut-Miso Salmon Curry
By John Ash
This is a more delicate curry. Salmon is used here but any flaky white fish, shrimp or scallops would also work well and benefit from the quick poaching. You can have it ready for the table in half an hour. I love this with the 2021 Winemaker’s Release Dutton Ranch Chardonnay.
2 tablespoons neutral vegetable oil
1 medium sweet white or red onion, halved and sliced 1/2-inch thick (a good 2 cups)
2 tablespoons peeled and chopped fresh ginger
3 garlic cloves, thinly sliced
1/4 cup white (Shiro) miso
2/3 cup unsweetened, full-fat canned coconut milk, stirred
2 cups fish or chicken stock or water
1 (1 1/2-pounds) skinned fresh salmon filet, cut into 2-inch pieces
3 (6 ounces) baby bok choy, quartered
1 tablespoon fresh lime juice, plus lime wedges for serving
1/3 cup gently packed fresh cilantro sprigs
Fresh cooked, thin rice noodles or steamed rice, such as jasmine for serving
Kosher salt and black pepper
In a large pot, heat the oil over medium heat. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
Add coconut milk and stock 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 4 minutes. Turn off heat and stir in bok choy and lime juice.
Divide noodles or rice among bowls. Top with salmon curry and cilantro. Serve with lime wedges for squeezing on top.