UBS InPer Wellness Cooking Class: Coconut Miso Curry with Salmon & Seaweed

Please note: This is an internal event for UBS employees only. This event is in person. Please register using your UBS email address as this is an internal company event.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Coconut Miso Salmon Curry

Adapted from Kay Chun; Serves 4

2 bunch scallions or 1 large onion

1 bunch cilantro

4 – 6 garlic cloves

2” piece ginger

1 hot red or green chile optional

2 tbsp coconut or olive oil

¼ cup white miso

2 tbsp mirin optional

1 (13.5oz) can unsweetened coconut milk

1 – 1 ½ cups water or fish / vegetable / chicken stock

1 red bell pepper, large dice

5 oz baby bok choy, cleaned and sliced in ½” strips

1 – 1 ½ lbs salmon, sliced into 2” cubes

1 lime

1. Wash and trim vegetables. Separate scallion whites and light greens from dark greens. Separate cilantro stems and leaves. Reserve scallions dark greens and cilantro leaves for garnish, slice when there is downtime. Lightly chop scallion whites and light greens, cilantro stems, garlic, ginger, and chile; add to a food processor; pulse lightly until a chunky paste forms, stopping to scrape down sides once or twice. Do not over process or vegetables become mushy.

2. Place a soup pot or Dutch oven over medium heat and add a thin layer of oil. When oil is hot, add processed aromatic vegetables. Cook, stirring, until softened and aromatic, about 1 – 2 minutes. Add sea lettuce and sauté until browning, about 3 minutes. Add miso and cook until caramelizing, about 3 minutes, stirring often; have patience and wait until you smell the caramel aroma and see the browning; pan should not be above medium heat.

3. Add mirin and deglaze the pan, scraping any brown bits from the bottom. Add the coconut milk, slowly at first to get it to mix with the miso. Once all the coconut is mixed in, add the water or stock and fish sauce and raise the heat to bring to a simmer. Cook until liquid is slightly reduced and broth is flavorful, about 8 – 10 minutes. Taste throughout; add more water or stock if a thinner texture is desired.

4. Add bell pepper and bok choy and simmer until just tender, 3 – 4 minutes. Add salmon and stir very gently just once. Simmer until cooked through, flaking apart easily and opaque throughout, about 5 minutes. Remove from heat and stir in a squeeze of lime juice, scallion greens and cilantro leaves. Taste and adjust to your liking.