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This curry is all about that umami from miso. Miso is usually stirred into soups near the end, but cooking it directly in the pot with ginger, garlic, and a touch of oil upfront helps it caramelize, amping up its rich sweetness. I add coconut milk which makes for a creamy base for the hearty salmon pieces to stew in. I top it off with a spritz of lime and, for some spice, I throw some sliced fresh jalapeños on top.

Coconut Miso Salmon Curry, MP

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