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SALMON WITH MISO COCONUT CURRY GLAZE
This recipe? It’s what happens when Oregon’s finest King Salmon meets your favorite Thai takeout flavors—only fancier (and way easier than it looks). We’re talking about a rich, silky glaze made with Thai and True’s Red Curry Paste, a spoonful of Jonjiri Red Miso, and creamy coconut milk. It’s spicy, savory, a little sweet—and totally indulgent. Honestly, we’ve been slathering it on everything from salmon to roasted veggies like it’s our new personality. Give it a go, and don’t be surprised if your dinner guests start asking for the recipe before the plates are cleared.
Serves: 4
Difficulty: Easy
Ingredients:
Prep time: 10 minutes
Cook time: 15 minutes
1.5 lb. Oregon King Salmon fillets, 6 oz. portions
1 T neutral oil
1 T each ginger and garlic, minced
1 c coconut milk
2 T Thai and True Red Curry Paste
1 T lime juice
1 T Sriracha
1 T fish sauce
1 T JorinJi Red Miso
¼ t each salt and pepper
¼ c fresh cilantro, leaves only
¼ c green onion, chopped
4 c cooked jasmine rice
1 lime wedged
Steps:
• Heat oil in sauce pan with garlic and ginger until sizzling and fragrant, 1 min.
• Add coconut milk, curry paste, lime juice, Sriracha, fish sauce, miso, salt and pepper and stir well, bringing to a simmer. Remove from heat and divide sauce in half.
• Preheat oven to 350F (or heat grill). Place salmon on parchment-lined sheet pan and brush 2 T of curry sauce over each fillet. Bake for 10-12 min. until 140F internal temp in center of fish, basting repeatedly with more curry sauce to form a glaze. If desired, turn on broiler for last 1-2 min. to set glaze.
• Meanwhile, prepare freshly made warm jasmine rice. Stir in 1/3 cup of curry glaze, cilantro and green onions. Serve immediately with lime wedges, salmon and remaining glaze.
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