Coconut-Miso Salmon Curry

 

• 2 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 (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
• ¼ cup chopped fresh basil  
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• 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.