Coconut-Miso Salmon Curry

How refreshing NOT to bake salmon in the oven for a change!  In this recipe, you essentially poach the salmon chunks (have the fishmonger at the market cut it into 2 inch pieces for you) in the aromatic and delicious curry sauce.  Prepping everything in advance means you have just 15 minutes of cooking time so it is a great weeknight meal.  I made fluffy jasmine rice and a nice salad to accompany this complexly flavored but not too heavy dish (the full fat coconut milk is perfect as you only use a half cup).  It’s especially nice to have comfort food like this as the months turn colder. Noah and Mitch loved it! Recipe on your NYT Cooking App or click link below.