Coconut-Miso Salmon Stew Submitted by MEGAN HAUBER Ingredients 2 tablespoons safflower oil 1 medium red onion, halved and sliced 1/2-inch thick 1 (1-inch) piece fresh ginger, minced 3 garlic cloves, chopped 1 to 2 jalapeños sliced (optional) Kosher salt and black pepper ¼ cup white miso 1 to 2 tablespoons of green Thai curry paste (optional) 1 15 ounce can of unsweetened, full-fat canned coconut milk 1 1/2-pound salmon fillet, cut into 2-inch pieces 5 ounces baby spinach or mizuna (about 5 packed cups) 1 tablespoon fresh lime juice, plus lime wedges for serving Steamed rice, such as jasmine or basmati, for serving ¼ cup chopped fresh cilantro From Chef Megan: This is an adapted NYT recipe that my husband and I love. We have served it at dinner parties with great success. The recipe is perfect for entertaining because you can prep the stew, omitting the salmon, earlier in the day letting the flavors meld and then finish the stew by adding the salmon and greens shortly before serving dinner. Little City, Big Flavor
Instructions 1. In a large pot, heat 2 tablespoons oil over medium. 2. Add onion, ginger, garlic and jalapeños (if using) and season with salt and pepper. 3. Cook, stirring occasionally, until softened, about 5 minutes. 4. Add miso and Thai curry paste (if using) and cook, stirring frequently, until miso is lightly caramelized, about 10 minutes. 5. Add coconut milk and 1 to 2 cups water depending on how thin/thick you prefer and bring to a boil over high heat. 6. Cook until liquid is slightly reduced, about 5 minutes. 7. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. 8. Turn off heat and stir in spinach and lime juice. 9. Divide rice among bowls. 10. Top with salmon curry and cilantro. Serve with lime wedges for squeezing on top. 12
