In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté for 3-4 minutes until softened and translucent.

Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger, cooking for another minute until fragrant.

Add 1 sliced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.

Pour in a 13.5-ounce can of coconut milk, followed by 3 tablespoons of white miso paste, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and the juice of half a lime. Stir well to combine.

Nestle 4 salmon fillets, skin-side down, into the simmering sauce. Cover the skillet and let it cook for 8-10 minutes or until the salmon flakes easily with a fork.

Once cooked, taste and adjust seasoning if necessary. Serve over steamed rice or warm noodles, garnished with fresh cilantro.