Coconut Miso Salmon Curry Recipes

Steps:

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

Steps:

• Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1 1/2 cups water; bring to a simmer. Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.
• Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

Steps:

• In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
• Preheat the broiler (on low if you have a low and high setting).
• Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
• Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
• Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
• If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
• Preheat the oven to 350 degrees F.
• Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
• Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
• Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.

Steps:

• Season salmon on all sides with 1 tsp. salt. Let sit until ready to use.
• Cook coconut milk, curry paste, ginger, garlic, and remaining 1 tsp. salt in a large high-sided skillet over medium heat, stirring occasionally, until simmering, 5-6 minutes.
• Meanwhile, cut bok choy stems into 1/2"-thick slices and leaves into 2" pieces. Rinse well and drain. Add to coconut milk mixture and stir to coat. Nestle salmon fillets into bok choy in an even layer. Cover pan and cook over medium-low heat until salmon is just cooked through and flesh is opaque, 6-8 minutes. Remove from heat and pour lime juice over salmon.
• Scatter scallions, cilantro, cashews, and chile (if using) over salmon and bok choy. Serve with rice alongside (if using).

Steps:

• Boil 8 Cups Water with 2 tbs Pink Himalayan Sea Salt on high heat. Use a nice stainless steel soup pot that has a good lid with a little hole in it. (preferably see through) You will need at least 3-4 inches of room on top, so a deep pot is ok.
• When it boils, turn the heat off (let it go below the bubbling point).
• Just as the bubbles settle down add 3 teaspoons Bonito Fish Powder soup stock.
• Stir gently, cover and wait 2-3 minutes, taste a sip.
• Add 1 bunch of thinly sliced fresh Scallion Green Onions.
• This is your basic stock.
• Stir gently, cover and wait 2-3 minutes, taste a sip.
• Turn back on heat and slowly raise heat just below medium *never let soup bubble from this point on. Watch it closely, you can burn this soup if you are not slow and easy. Do not go above medium heat from this point forward.
• Add 3-4 tablespoons of mellow white miso paste. (organic) Slowly mash the miso into the soup with a large ladle and wooden spoon. Ease it into the hot soup, you cream it just under the soup near the surface. Now you have your basic creamy miso soup.
• Stir gently, cover and wait 2-3 minutes, taste a sip. you'll already love it.
• Keep the heat below the bubbling point, this soup is a delicate one.
• Add 2 cans of Coconut Milk, shake them vigorously before you open them.
• Stir gently, cover and wait 2-3 minutes, taste a sip. yep, that was a mouthgasm you just had.
• Add 1 large tablespoons of Red Panang Curry Paste. Slowly mash the curry paste into the water in a large ladle ease it into the hot soup, you cream it just under the soup near the surface.
• Stir gently, cover and wait 2-3 minutes, taste a sip. I know! how could it get any better?!?!
• *never let soup bubble at this point. Low or just below medium heat*.
• Now throw in two little thai red hot peppers, whole, stem and all, do not cut them, so that they barely spice the soup.
• Stir gently, cover and wait 2-3 minutes, taste a sip. this is like a zen meditation of patience, it will pay off!
• Add in the fresh finely grated galangal root (fine grate about an inch).
• Add the 8 small kaffir limes leaves (whole).
• Stir gently, cover and wait 2-3 minutes, taste a sip. you taste the soup evolve at each step.
• Now we will prep the lemon grass stalk. Chop off the white root looking bottom part about an inch going up. Only chop off the bottom part, leave some white. Then chop it again at the top green part where it begins to split the whole usable part should be about 4 inches long from the bottom going upwards. Then unwrap a layer or two until you have only the middle part. Smash it with a coffee cup or the flat part of the knife. Finely chop it a few times until it is thinly minced.
• Add in the prepped minced lemongrass stalk to the soup.
• Stir gently, cover and wait 2-3 minutes, taste a sip. do you love me yet? :-).
• Then add the fresh shiitake mushrooms. Cut them into little strips. (no stems, only the flat caps).
• Add the can of straw mushrooms. Don't cut these, put them in whole. (drain the water from the can) Use fresh straw mushrooms if you can find them. Wait until the mushrooms fuse totally into the soup.
• Stir gently, cover and wait 2-3 minutes, taste a sip.
• Add in 1 teaspoon coarse brown sugar.
• Add in 1/2 of a lime juiced (squeeze it in the soup) don't put the whole lime in, just its juice.
• Stir gently, cover and wait 2-3 minutes, taste a sip. you taste that? it's tropical love!
• Then add the thick long udon noodles, freshly frozen. You can put the whole frozen udon square into the soup. I use one or two squares of the frozen 5 packs.
• Stir gently, cover and wait 2-3 minutes, taste a sip.
• Lightly poach some quail eggs, you can find them in an asian market. They are hard to crack so you must be carful or you will break the yellow part and it won't look as good. I use a very sharp chef knife and give them a little chop on the side near the fattest part. Use an egg poacher the kind that has little non-stick bowls that float above hot water. Put a tiny dab of butter in each bowl and then the egg on top once the butter is melted. Once again use low to medium heat, quail eggs can be done in about 30 seconds, if you like the sunny look.
• You are now ready to serve your soup.
• Serve with fresh (de-stemmed) cilantro leaves on top, and gently place a few lightly poached quail eggs on top. I like them barely poached, sunny and a bit runny.
• Enjoy!