Miso Salmon (or Tofu) Curry with Jasmine Rice

A light concoction of caramelized shiro miso, red onion, ginger, coconut milk and salmon fillet (or tender tofu), simmered with baby bok choy and served over steamed jasmine rice with fresh herbs and a squeeze of lime.

Suggested Side: Sunomono Salad

GF, Tofu version = vegan

Spice level: 1

Cooking instructions:

  • Heat Miso Curry Sauce in a sauce pan on the stove top

  • When just bubbling add the salmon chunks (or tofu cubes)

  • Bring back to simmering and once the salmon is just turning opaque (3-4 mins) add the bok choy.

    Cook for another 3-4 mins

  • Heat rice in microwave and serve topped with curry, herbs and a squeeze of lime

Ingredients: sustainable sourced salmon fillet OR organic tofu, organic coconut milk, organic white miso, organic red onion, bok choy, organic EVOO, organic ginger, organic garlic, organic sesame oil, organic tamari, organic lime juice, organic basil, organic green onions, organic cilantro, organic brown jasmine rice.