Salmon Miso Curry with Zucchini, Carrots, and Spinach
This flavorful salmon miso curry combines tender salmon fillets with fresh vegetables like zucchini, carrots, and spinach, all simmered in a rich and savory miso curry sauce. It's a delightful dish that balances umami flavors with the freshness of the vegetables, making it a perfect meal for any occasion.
Begin by gathering all the ingredients needed for the recipe. Peel and slice the carrots into thin rounds.
Cut the zucchini into half-moons. Rinse the spinach under cold water and set it aside to drain. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
Add the sliced carrots to the skillet and sauté them for about 3 minutes until they start to soften. Next, add the zucchini to the skillet and continue to sauté for another 3 minutes.
Stir in 1 tablespoon of miso paste and mix well with the vegetables. Pour in 1 cup of coconut milk and bring the mixture to a gentle simmer.
Add the salmon fillets to the skillet, skin-side down, and cover the skillet with a lid. Cook the salmon for about 6-8 minutes, or until it is cooked through and flakes easily with a fork.
Finally, stir in the spinach and cook for an additional 2 minutes until wilted. Serve the salmon miso curry hot over rice or noodles, if desired.
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