Coconut-Miso Salmon

This is a simply, yet elegant and interesting weeknight meal.  Even the fish averse in your family are likely to enjoy!


  • 3 Tbs coconut oil or canola oil
  • 1 medium onion diced (red, yellow or white), about 1 cup
  • 2 Tbs fresh peeled and diced fresh ginger or 1 Tbs minced ginger jarred (prefer The Ginger People brand)
  • 3 cloves garlic minced
  • Kosher salt and black pepper
  • 1/4 cup white miso
  • 2 cups unsweetened full-fat coconut milk
  • 1 1/2 lbs salmon without skin, cut into 2 inch pieces (prefer sushi-grade)
  • 5 oz baby spinach (about 5 cups)
  • Steamed basmati rice for serving


  • 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 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.

Serve over basmati rice.  Serves 4.

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