Zesty salmon miso curry


This was a delightfully fresh midweek tea that I enjoyed so much I preceded to eat it about 3 times that week. There are not too many ingredients in which makes it pretty quick to pull together but what few ingredients there are work together in perfect harmony. It's bright with lime and coriander, spiked with ginger, deeply salty from the miso, and creamy from the sweet coconut milk.


I called it a 'curry' but it could well be a soup, the consistency is thinner and cleaner than curry but it feels satisfying, unlike a soup... anyway, I had it with rice noodles, brown rice, and just on its own, so whatever it is really doesn't matter, it's just wonderful...


I based this on a recipe I remember found on the NYT for a salmon curry. I am a huge fan of salmon and had never tried it in a curry, always being concerned you would lose the integrity of the meaty fish... turns out the trick is to add the salmon to the curry in large chunks right at the end of the cooking time and just place it in the barely simmering liquid to poach for a few minutes. The result, perfectly cooked flaky chunks of fish!

Ingredients:


  • 2 salmon fillets - skin removed

  • 1 tablespoon coconut oil (sesame would also work)

  • 3 large shallots (thinly sliced)

  • 2 tsp turmeric

  • 1 large thumb of fresh ginger

  • 3 cloves of garlic (thinly sliced)

  • 1 pack of green beans

  • 2 tbl white miso paste

  • 1 tin light coconut milk

  • 1 tin chicken or fish stock

  • 1 lime (zest & juice)

  • 2 tbl mirin rice wine

  • 1 bunch fresh coriander


Method:

  • In a large wok, heat up your coconut oil and gently fry your shallots and garlic for 5-6 minutes until softened

  • Add your miso and let it caramalise for a good 3-4 minutes, this deepens the flavour

  • Add the ginger, turmeric and cook for a further 2 minutes

  • Add your mirin rice wine and use it to deglaze the pan with your spoon

  • Add your stock and coconut milk, and turn the heat up so that the curry is bubbling

  • Simmer for around 7 minutes until the curry has reduced down

  • Turn the heat right down and place the chunks of salmon in with the green beans

  • Pop on a lid at this point and do not stir! Leave it to cook for 4 minutes

  • Take off the heat, and serve in large soup bowls with coriander, lime juice, and lime zest!



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