This recipe (adapted from New York Times Cooking) tastes like it took hours but comes together in about 30 minutes. Think of it as more of a blueprint that you can customize based on your preferences, health goals, or — let’s be honest — any neglected groceries crying out to be eaten. This recipe calls for salmon but can just as easily be made with different types of fish, shrimp, or even tofu. Same goes for the vegetable component. Bok choy works wonderfully with this dish, but any leafy green or quick-cooking vegetable will be delicious. Top with whatever your heart desires (suggestions below) and you have a delicious, nutritious, gut-friendly meal.
In a large pot, heat 2 Tbs. oil over medium heat. 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 1 cup water or stock and bring to a boil over high heat (Note: if you prefer a thinner broth, add more liquid). Cook until liquid is slightly reduced, about 5 minutes. Taste and season with salt and pepper (yes, again). Nestle in fish, reduce heat to medium-low and simmer gently until just cooked through, about 5 minutes (Note: if using a heartier vegetable like bok choy, add it at this stage. For tender greens such as spinach, add in during following step). Turn off heat, stir in lime juice, and adjust seasoning if needed.
Divide rice and salmon curry among bowls. Top with more lime juice and herbs plus your toppings of choice.
Recipe note: If garlic is a trigger food, replace with your favorite substitute or simply omit — it will be delicious either way!