Recipe: Miso Coconut Salmon and Rice

INGREDIENTS

• 1 tablespoons avocado oil
• 1 medium red onion, sliced in half moons
• 1 (1 1/2 inch) piece fresh ginger, minced
• 5 garlic cloves, thinly sliced
• Sea salt and black pepper
• 1/4 cup white miso
• 1 can unsweetened, canned coconut milk
• 1 pound skinless salmon fillet, cut into 2-inch
  pieces
• 5 ounces baby spinach (about 5 packed cups)
• 2 teaspoons Sriracha
• 1 lime juiced and zested
• Steamed rice for serving
• 1/4 cup chopped fresh Thai basil
• 1/4 cup chopped fresh cilantro
• 1 lime, cut in wedges

INSTRUCTIONS

1. In a large pot, heat oil over medium. Add onion, and season with salt and pepper. Cook, stirring occasionally, until softened, about five minutes. Add ginger, garlic, and miso and cook, stirring, until miso is lightly caramelized, about two minutes.
2. Add coconut milk, use the can to add equal parts water, and bring to a boil over high heat. Cook until liquid is slightly reduced, about five minutes.
3. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about five minutes. Turn off heat and stir in spinach, sriracha, lime zest, and lime juice.
4. Divide rice among bowls. Top with salmon, basil, and cilantro. Serve with lime wedges for squeezing on top.