Skip to main content

Contact Us

(707) 237-3489
Sonoma Cutrer Map
Get Directions
  • (707) 237-3489
  • 4401 Slusser Road
    Windsor, CA 95492
  • Open Daily 10am - 4pm
    Book a Tour or Tasting

Send Us a Message

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.

  • My List
    share on facebook share on twitter share on pinterest Share by Email Print

    Serves 4

    Total Time 20 minutes

    Prep Time 15 minutes

    Difficulty Level Easy


    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


    1. 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.

    2. 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.

    3. Divide noodles or rice among bowls. Top with salmon curry and cilantro. Serve with lime wedges for squeezing on top.

    Sign In To Your Account

    Forgot your username or password?

    Join Club Cutrer


    Gain access to rare vintages, the Winemaker's Release Collection, VIP events and more! Members receive up to 30% off all wine purchases.

    Become a Member

    Sign In To Your Account

    Forgot your username or password?

    Share your birthdate

    Where are you?

    Do not choose this option if you use a shared computer.