Miso Salmon

2 Tbs avocado oil

1 medium red onion, diced

1 inch piece fresh ginger, minced

3 garlic cloves, crushed

Sea salt and black pepper to taste

1/2 cup white miso

1 can unsweetened, full-fat coconut milk

2 -3 cups of vegetable broth

1 1/2 lbs wild salmon fillet, skinned and cut into 2-inch pieces

5 oz baby spinach (about 5 cups)

1/2 lime or lemon juice plus wedges for serving

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

Serve with steamed jasmine or basmati rice

Start by heating up 2 Tbs of oil, onion, ginger and garlic in a large pot over medium heat until softened, about 3 minutes. Season with salt and pepper. Add miso and cook until lightly caramelized, about 2 minutes.

Next Add coconut milk, 2 - 3 cups of vegetable broth. Bring to boil for about 5 minutes, until slightly reduced.

Stir in salmon, reduce heat to medium-low and simmer gently, until just cooked through, about 5 minutes. Turn off the heat and stir in spinach and lime juice.

Serve with rice. Top with fresh basil and cilantro. Serve with lime/lemon wedges.

Yields: 4-6 servings