Salmon (or shrimp) in a Creamy Coconut-Miso Sauce

Circle B Kitchen


And in case you can’t decide between shrimp or salmon, don’t. I can imagine how delicious it would be with both. Just a thought.

Click here for a printable recipe
Adapted from the NYTimes

Serves 4
1 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon kosher salt
4 tablespoons coconut oil, warmed to melting
1 1/2 lbs large shrimp, peeled and deveined  or 1 1/2 lbs skinless salmon, cut into 2-inch pieces)
1/2 medium red onion, chopped (about 1 cup)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)*
1/2 tablespoon minced garlic*
Kosher salt and black pepper
¼ cup white miso
1 tablespoon garlic chili paste (like sambal)
1 can unsweetened, full-fat canned coconut milk
3/4 cup chicken broth (or water)
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
2 scallions, sliced
1/3 cup chopped herbs like fresh basil and cilantro
1/2 cup of chopped cashews or peanuts, optional but tasty

* or 2 to 2 1/2 tablespoons of ginger-garlic paste

For Serving:
This is great served over your rice of choice, quinoa, rice noodles, cauliflower rice or ramen noodles. Optional, but delicious, is a final sprinkling of toasted cashews or peanuts on top.

Directions:
In a small bowl, mix together the turmeric, cumin, coriander and cinnamon. Place the shrimp (or salmon) in a bowl and toss with 2 tablespoons of the coconut oil and 1/2 of the spice mix.  Set aside while you prep and gather the rest of the ingredients.

Then, in a large skillet, heat the remaining 2 tablespoons of oil over medium high heat. Add the shrimp or salmon to the pan and cook for 2 minutes on each side.  Remove the shrimp (or salmon) to a clean bowl, leaving the oil in the pan.  If using salmon, you’ll want to cook it just a bit longer on each side, but don’t worry about cooking it through. It will be going back in the pan later.

Add the onion to the pan and saute over medium high heat for 3-4 minutes, adding the remaining spice mix after 2 minutes. Continue to cook for another minute or two and then stir the ginger and garlic into the pan.  Season with 1 teaspoon salt.  Cook, stirring occasionally, for about 3 more minutes. Stir the miso and the chili paste into the pan and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 3/4 cup of chicken broth or water and bring to a simmer over medium high heat.  Simmer until liquid is slightly reduced, about 5 minutes. Add the spinach to the pan and stir it into the sauce for only a moment, then add the shrimp or salmon back to the pan. Reduce the heat to medium-low and simmer gently until heated through, just another couple of minutes. Remove from the heat and stir the lime juice.  Taste for seasoning and add salt or pepper if needed.  If the sauce seems too thick, add a little water to thin it down.

To serve, divide rice or noodles among bowls. Top with shrimp/salmon and lots of sauce. Sprinkle with herbs and scallions and cashews or peanuts, if desired. Serve with lime wedges for squeezing on top.