Ingredients
- 2 tablespoons olive oil
- 1 medium red onion halved and sliced
- 2 tablespoons ginger minced
- 4 garlic cloves thinly sliced
- 1/2 tsp crushed red pepper more to taste
- 1/2 tsp turmeric basically for color
- freshly ground black pepper
- ¼ cup white miso
- 1 1/2 cups chicken stock
- splash of fish sauce we used Maine Garum
- 1 can coconut milk 13.5 oz
- 1 tsp brown sugar
- 1 1/2 lbs salmon fillet cut into 2-inch pieces
- 2 tbsp unsalted butter
- 5 ounces baby spinach
- 1 tablespoon fresh lime juice
- 3 tablespoons fresh basil chopped
- 3 tablespoons cilantro chopped
- Steamed jasmine rice for serving
- lime zest for garnish
- 1/2 small Serrano pepper (optional) finely minced, pretty garnish and added spice
Instructions
- In a large skillet with a lid, heat butter and 2 tbsp of water. When steaming, add spinach and cover for about 5 minutes or until spinach is wilted. When done, set aside. Clean out your skillet and dry.
- Place the skillet over medium heat, add olive oil. When hot, add onion, ginger, garlic, pepper,, and crushed red pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 5 minutes.
- Add coconut milk and stock, and bring to a boil over high heat. Cook until liquid is reduced and has thickened a bit, about 5 minutes. Stir in lime juice and turmeric.
- Reduce the heat to medium-low, add salmon to the sauce and cover and simmer gently until just cooked through, about 3 1/2 minutes. Lift lid and gently turn salmon over and cook another 3 minutes. Add spinach, 2 tablespoons of both cilantro and basil, lime juice, and a couple shakes of fish sauce (no more than a tsp worth). Gently stir without disturbing the salmon.
- Divide rice among bowls. Add sauce and place salmon on top. Sprinkle with leftover basil, cilantro, and Serrano pepper.
Tried this recipe?Let us know how it was!