Nutrition balance score
Good
Glycemic Index
48
Low
Nutrition per serving
Calories2549.4 kcal (127%)
Total Fat194.1 g (277%)
Carbs60.1 g (23%)
Sugars32.9 g (37%)
Protein165.7 g (331%)
Sodium4275.1 mg (214%)
Fiber12.8 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 Tbssafflower oil
or canola
1red onion
medium, halved and sliced 1/2 - inch thick
1fresh ginger
1-inch, piece, minced, or more
3garlic cloves
thinly sliced, or more
kosher salt
black pepper
¼ cupwhite miso
1can unsweetened coconut milk
light
1.5 poundsalmon filet
cut into 2-inch pieces
5 ouncesbaby spinach
about, packed
1 Tbsfresh lime juice
plus lime wedges for serving
rice
steamed, such as jasmine, or basmati, for serving
¼ cupfresh basil
chopped
¼ cupfresh cilantro
chopped
Instructions
Step 1
In a large pot, heat 2 Tbs. oil over medium heat. 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 or longer.
Step 2
Add coconut milk and 1 to 1 1/2 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
Step 3
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
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