Coconut Miso Salmon Recipe That’s Dairy-Free, Gluten-Free, Low in Carbs, and Packed With Umami
Having one of those days but you still want a proper meal at home over eating out? Then you’ll absolutely love this recipe.
This one-pan recipe by our Cosmic Cookware friend, Liv Kaplan, is an umami-packed treasure that is dairy-free, gluten-free, and low in carbs. Some of you may have seen a similar recipe made with curry powder, but this particular coconut miso salmon curry skips curry powder and hot spices for a more comforting and non-spicy version for the family.
It’s incredibly versatile because you can go from low to moderate carbs simply by serving steamed Jasmine rice with it. That said, having the dish without rice is delicious on its own!
What Makes This Recipe Gluten-Free, Dairy-Free, and Low-Carb?
No Wheat-Based Ingredients = No Chance of Gluten
The recipe doesn’t call for grain or any wheat-based ingredients that commonly contain gluten. So there are no chances for any hidden occurrences of gluten with this recipe, perfect for those who face gluten-intolerance or celiac disease.
We also avoided soy sauce in favour of tamari, a type of Japanese soy sauce made with little to no wheat that is darker in colour with stronger umami flavours. Remember, when it comes to umami, saltier doesn't mean better!
Keeping it Dairy-Free with Coconut Milk
What makes the recipe truly creamy and delicious is how coconut milk is used instead of dairy. So even loved ones with lactose-intolerance or dairy sensitivity can enjoy a wholesome plate of creamy stew.
Low-Carb Ingredients Only, But You Can Bump Up the Carbs Too
If you’re on a calorie deficit plan, you’ll love how this recipe incorporates low-carb ingredients while keeping it packed with flavours. It excludes high-carb suspects of grains and potatoes in favour of salmon, turmeric, broccolini, garlic, and ginger, all of which are low in carbohydrates.
Though we mentioned this recipe goes well with steamed rice, we’d also recommend substituting it with cauliflower rice as a yummy low-carb alternative.
One-Pan Coconut Miso Salmon
This Coconut Miso Salmon recipe is a low carb, dairy-free, gluten-free, and umami-packed delight that is quite simply the perfect quick weeknight meal.
- 2 tbsp Coconut Oil, divided
- 4 fillets of Salmon
- 2 Shallots, finely chopped
- 5 cloves Garlic, crushed
- 2 tbsp fresh Ginger, grated
- 1 tbsp fresh Turmeric, grated
- 400ml Full Fat Coconut Milk, canned
- 2 tbsp White Miso Paste
- 1 tsp Fish Sauce
- 1 tbsp Tamari
- 2 bunches Broccolini
- 2 tbsp fresh Lime Juice plus Lime Wedges
- ¼ cup Coriander
- 1 tbsp Sesame Seeds
- 1 tsp Sesame Oil
Optional: Steamed Rice (Preferably Jasmine rice) or Cauliflower Rice
In a large heavy set pan, heat one tablespoon of coconut oil on medium heat. (We used Cosmic Cookware’s Cosmo Pan here for its heavy yet non-stick properties.)
- Add salmon into the pan and grill on each side for 2-3 minutes, or until the skin is lightly carama. Remove from the pan and set aside on a plate with the skin faced up.
- Heat up the remaining coconut oil on your pan. Toss in shallots, turmeric, ginger and garlic and sauté for about 5 minutes while stirring occasionally.
- Add coconut milk and ¾ cup of water. Then add miso, fish sauce, and tamari. Stir and simmer gently until the coconut miso is slightly reduced.
- Return the salmon pieces to the pan and leave the skin facing up. Plunge in the broccolini and leave it to simmer uncovered for 8-10 minutes.
- Serve and top with some fresh coriander, sesame seeds and a drizzle of sesame oil, complete with lime wedges for serving on the side for extra zing.
Optional: Drizzle some fresh lime juice over the salmon for an added burst of tanginess.