Creamy Coconut Miso Salmon with Spinach

1. Heat the oil and cook aromatics

Start by heating 2 tablespoons of safflower or canola oil in a large pot over medium heat. When the oil is hot, add the sliced red onion, minced ginger, and thinly sliced garlic. Season lightly with kosher salt and black pepper. Cook for about 3 minutes, stirring occasionally, until the onion becomes translucent and the aromatics are softened, developing a rich base of flavor.

2. Caramelize miso

Next, add 1/4 cup of white miso to the pot. Cook for another 2 minutes, stirring frequently. This step caramelizes the miso, adding depth and complexity to your dish. You'll know it's ready when the miso turns a light brown color.

3. Add liquid and simmer

Pour in 1/2 cup of unsweetened, full-fat canned coconut milk and 3 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. Allowing the liquid to reduce concentrates the flavors, making the dish more robust.

4. Cook the salmon

Gently stir in the salmon pieces, ensuring they are evenly distributed in the pot. Lower the heat to medium-low and let the salmon simmer for about 5 minutes. This gentle simmering prevents overcooking and keeps the salmon tender. You'll know the salmon is done when it becomes opaque and flakes easily with a fork.

5. Add spinach and lime juice

Once the salmon is cooked, turn off the heat and stir in the baby spinach and 1 tablespoon of fresh lime juice. The spinach will wilt quickly in the residual heat, maintaining its vibrant green color and fresh taste.

6. Serve

Serve the creamy coconut miso salmon over steamed jasmine or basmati rice. Top with chopped fresh basil and cilantro for a burst of freshness. Don't forget to include lime wedges on the side for an extra squeeze of bright citrus flavor.