• 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
• 1.5lbs wild salmon filets, cut into 2″ 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

 

Sauté the vegetables
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.

 

Bring to a simmer and add fish
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.

 

To serve
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.