Coconut-Miso Salmon Curry

To everyone asking "where's the curry" or "how much curry," the term curry doesn't refer to a specific spice blend, but rather to a style of food in some aromatic sauce that goes with rice or bread. In some curries, the flavors are cumin, coriander, turmeric, etc - in this one, they're ginger, garlic, basil, and miso. There are about a million types of curry, and no two taste exactly the same.

This was quick, easy, and delicious! Big thanks to all the notes here—I followed others’ suggestions and used a full can of coconut milk, about 1 C water, doubled the garlic & ginger, and threw in some lime zest. I also used bok choy instead of spinach because it’s all I had on hand, and it was great. I added the bok choy about 1 minute before the salmon, which I then cooked for 4 mins. I’ll do the same next time I make this, which will be soon!

Whole family loved it. Some changes: 1) Inc the garlic & ginger a bit - personal preference 2) Add a few dashes of curry powder while I sautéed onions, adds a little complexity - also preference. 3) Deglazed the pan w a splash of white wine after the miso was done - this really brought the miso together w/ the other ingredients for me 4) Inc the coconut milk as others suggested to 1 - 1 1/4 cup. Brought liquid up to only 3c total w water. 5) Used 1lb Patagonian scallops - so good in this!

In light of other notes I used only 2 cups of water and otherwise followed all the instructions exactly. It has a delicious but mild flavor and was a big hit. I think the key is caramelizing the miso; all of a sudden at about the 2 minute mark as instructed the pan started to smell wonderfully when that started to happen. If you add the liquid too soon it’s easy to see that this could fall flat.

One of the few recipes I crave enough to make over and over again. After several tries, I've learned the best adjustments are 1) use the whole can of coconut milk, 2) use less water (I just refill the coconut milk can from the tap), and 3) add some heat, like a glug of sriracha. The first two are essential, the third is personal preference. If your fish comes with skin, make sure to remove it first (or better yet have your fish monger do it).

This 👏 is 👏 amazing 👏. (If for some reason emojis don’t go through, there are claps in there for emphasis.) My boyfriend was so worried about liking this and then couldn’t stop complimenting it! Everything comes together so perfectly. I used light coconut milk (1 c to 2 c water), upped the ginger and garlic for more pungency and was liberal with the fresh herbs at the end. Added broccoli and green beans for additional greens. Is it shameful to lick the bowl?

I added 2 tsp curry powder, doubled the ginger, changed the liquid to about a cup of water and a can of coconut milk (full fat) and threw in a sliced jalapeño. It was delicious. We’ll make this all the time.

Tasty and very easy. Definitely reduce the amount of water and increase the coconut milk 1:1 would have probably tastes much better. Too watery with 3 cups

I couldn’t find white miso, only brown miso. Obviously changed the color of the dish, but it worked fine. Also, I reduced the sauce for an additional 10 minutes before I cooked the salmon. It made the flavor of the sauce much more concentrated and delicious.

I really enjoyed this easy curry. My changes: I added 1 tbsp. fish sauce, used Thai basil instead of Italian basil, and used 1 cup coconut milk and 1.5 cups water for the liquid. In addition to adding the herbs and lime juice at the end, I also topped the finished dish with sliced red fresno chile to add some heat. I served the curry over cilantro rice. A tasty and fast weeknight dinner.

So delicious! Added some fresh lemongrass I picked up today, plus extra garlic and ginger and it was great! Make sure you really caramelize the miso really well, to the point where it has darkened in colour and has caramelized the bottom of the pan. I find this is closer to five minutes than two. Be careful of the salt with this as the miso is very salty as it is. Really convenient and flavourful dinner!

Loved this. After reading a lot of notes, I decreased the water by half. Next time, I will go down to a cup or so and increase the coconut milk to 1 1/2 cups. Also increased the ginger and garlic. Added red pepper flakes to give a bit of heat. Next time I will add a minced pepper in the first step. The lime juice at the end is necessary. Adds a nice fresh note.

Just made this for the third time using frozen wild salmon (coho? sockeye? Not king) from Costco. I used a whole can of coconut milk, and replaced the 3 cups of water with a coconut milk can full of shrimp stock I had in the freezer, and added a dash of red pepper flakes. Absolutely delicious. Using the stock made the biggest difference, increasing the depth of flavor to a whole new level. It was very rich with the whole fat coconut milk. I think it would be fine with light.

Fantastic! Great notes all - upped the ginger/garlic, added a sprinkle of curry powder, used bottled lime juice, full can coconut and one cup water, and hit it with some sriracha. Really good - keeper, want to try this with frozen shrimp as 1.5 lbs of salmon is expensive!

Additions & Adjustments: I added 1 Tbsp. Curry, 1 cup of full-fat coconut milk, 3/4 cup water, 2 serrano chilis-diced, 1 cup diced bell pepper, 2 diced baby boy choy, 1/2 cup cherry tomatoes, 5 oz. fresh spinach. End result is a richer, bolder flavor of coconut curry.