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
"Being bitter is just the ego clinging on to the past." Brendon Burchard
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.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'