Coconut miso salmon curry

From NYT cooking

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

1/4 cup white miso

1/2 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

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

Step 1

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.

Step 2

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.

Step 3

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