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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Coconut-Miso Salmon Curry   
    Categories: Seafood, Herbs, Vegetables, Greens, Citrus   
         Yield: 4 servings   
       
         2 tb Oil   
         1 md Red onion; halved; sliced   
              - 1/2" thick   
         1    (1") piece fresh ginger;   
              - minced (2 tb)   
         3 cl Garlic; thin sliced   
              Salt & black pepper   
       1/4 c  White miso   
       1/2 c  Unsweetened, full-fat canned   
              - coconut milk   
     1 1/2 lb Salmon fillet; in 2" pieces   
         5 oz Baby spinach (5 packed   
              - cups)   
         1 tb Fresh lime juice   
              +=PLUS=+   
              Lime wedges; to serve   
              Steamed rice; to serve   
       1/4 c  Chopped fresh basil   
       1/4 c  Chopped fresh cilantro   
       
     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.   
        
     By: Kay Chun   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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