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Post by soupandstew on Jun 8, 2019 17:36:17 GMT -5
Made this last night and loved it. The miso was an interesting idea that totally worked IMHO. Based on notes others posted, I doubled the ginger and garlic, used 1 can of coconut milk and reduced the water to 1 cup. I also used baby bok choy instead of the spinach, added just prior to the salmon, because another reader suggested it and I needed to use some up. It will definitely be on my rotation going forward. cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry?te=1&nl=cooking&emc=edit_ck_20190602
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Post by wallycat on Jun 9, 2019 14:57:53 GMT -5
Thanks! It is dinner tonight! I've got canned sockeye so will use that and use up spinach that is growing like a weed out here. I think I'll do a full can of the coconut milk and skip the water. perfect.
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