Salmon is one of my family’s favorite foods. So, when I scrolled past this recipe on my Instagram feed, I knew it would be a great way to try a new dish that combines elements of foods my family and I already love. Over spring break I finally found the time to make this dish and everyone loved it, as I hope you do too!

This is an easy recipe to follow that doesn’t take long to make either, but you’ll end up with a delicious meal for yourself and, if you choose, some friends as well. 

Ingredients:

• 3 tablespoons safflower or canola oil

• 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)

• 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)

• 3 garlic cloves, thinly sliced

• Kosher salt and black pepper

• ¼ cup white miso

• ½ cup unsweetened, full-fat canned coconut milk

• 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces

• 5 ounces baby spinach (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 basil

• ¼ cup chopped fresh cilantro

Directions:

1. Heat the two tablespoons of oil over medium heat in a large pot.

2. Add the onion, ginger and garlic, seasoning with salt and pepper.

3. Stir the ingredients until they’ve visibly softened—about 3 minutes. Add the miso and stir until it has lightly caramelized—about 2 minutes.

4. Add the coconut milk and 1.5 cups of water, bringing the ingredients to a boil over high heat. Reduce your heat to medium-low and add the salmon. Allow the pot to simmer until the salmon has cooked through—about 5 minutes.

5. Turn off the heat and add the spinach and lime juice. I also added bell peppers and broccoli to mine.

6. Divide your rice among bowls and top with the salmon curry.

This recipe was courtesy of the New York Times Cooking.