{"id":42341,"date":"2019-07-18T18:02:51","date_gmt":"2019-07-18T23:02:51","guid":{"rendered":"http:\/\/the2seasons.com\/?p=42341"},"modified":"2019-07-18T14:03:14","modified_gmt":"2019-07-18T19:03:14","slug":"coconut-miso-salmon-curry","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=42341","title":{"rendered":"Coconut Miso Salmon Curry"},"content":{"rendered":"

We have a delicious recipe for you today that my daughter-in-law Josie made when she was here last week.\u00a0 This coconut miso salmon curry recipe is from the New York Times<\/em>, and it is an easy dish to make and really tasty.\u00a0 A word about curry:\u00a0 There is no curry in the ingredients.\u00a0 According to a responder in the Times<\/em>, curry doesn’t always mean the spice.\u00a0 It also means a style of food in a sauce served over rice.\u00a0 I actually made this meal for Mike and me for dinner last night, and thank goodness, there is enough left over for dinner tonight.\u00a0 We will just fix a fresh salad to go with it.<\/p>\n

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Based on comments in the Times, Josie made some adjustments to the menu, and I want to pass them on to you.\u00a0 This is what she said in her own words:<\/p>\n

“Make sure you let the miso caramelize.\u00a0 I cooked it longer than instructed.”<\/p>\n

“Add a little more ginger, garlic, and the juice of one lime.”<\/p>\n

“Use one cup of water instead of three, and use one cup of coconut milk.\u00a0 Some people used the entire can.”<\/p>\n

“Some people add curry spice, but I didn’t.\u00a0 We enjoyed the mild flavor.”<\/p>\n

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