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Coconut Miso Curry with Salmon

This recipe came to life on a random weeknight when I was trying to figure out how to make a quick dish, but something that was really delicious. I also wanted something healthy but with depth. This is what I came up with, and it's already been made a few times for different family members. There are only two dishes required to make this - one pot to make the coconut miso broth, and a second for the cauliflower fried rice. Even better? You can make this is just 20 minutes - I promise!

To make the cauliflower fried rice, I used the Trader Joe's Riced Cauliflower, but almost all grocery stores have readymade cauliflower rice. You add in soy sauce, sesame oil, crushed red chili peppers (to taste), and mixed frozen vegetables and it's all done in under 5 minutes. If desired, crack and egg directly into the rice and scramble it with the rice.

To see a very quick video on cauliflower fried rice, click here: video

To make the broth, simply take miso paste and water and place in a pot. Mix together thoroughly and add freshly grated, finely minced ginger. Once the broth simmers for a while, add a can of coconut milk. The rest is easy! You'll add soy sauce (for salt), mirin (for sweet), and hot sauce (for spice). This all marries to make this amazing, warm curry.

As for the salmon, cut fresh salmon into cubes as shown in the picture, and place them directly into the curry to cook them through. Garnish with fresh coriander or a herb of your choice. I decided to throw chives on top of the salmon just to give it that extra crunch and onion flavor. That's really all there is to it. Easy, right?

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