One-Pot Miso-Turmeric Salmon and Coconut Rice

12 mins
Serves 1
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Directions

  1. 1To the rice, add one can of coconut milk and two cups of water.
  2. 2To the rice, add one can of coconut milk and two cups of water.
  3. 3To the rice, add one can of coconut milk and two cups of water.
  4. 4Add a big pinch of salt and mix it all together.
  5. 5Add a big pinch of salt and mix it all together.
  6. 6Add a big pinch of salt and mix it all together.
  7. 7Bring the rice, coconut milk, water, and salt to a boil.
  8. 8Bring the rice, coconut milk, water, and salt to a boil.
  9. 9Bring the rice, coconut milk, water, and salt to a boil.
  10. 10Add the green onions to a bowl of miso paste along with soy sauce, olive oil, black pepper, and turmeric.
  11. 11Add the green onions to a bowl of miso paste along with soy sauce, olive oil, black pepper, and turmeric.
  12. 12Add the green onions to a bowl of miso paste along with soy sauce, olive oil, black pepper, and turmeric.
  13. 13Whisk together the scallions, miso, soy sauce, olive oil, turmeric, and pepper to create a chunky paste, then toss in the salmon to coat.
  14. 14Whisk together the scallions, miso, soy sauce, olive oil, turmeric, and pepper to create a chunky paste, then toss in the salmon to coat.
  15. 15Whisk together the scallions, miso, soy sauce, olive oil, turmeric, and pepper to create a chunky paste, then toss in the salmon to coat.
  16. 16Slice the salmon into fillets and add to your miso glaze.
  17. 17Slice the salmon into fillets and add to your miso glaze.
  18. 18Slice the salmon into fillets and add to your miso glaze.
  19. 19Once the rice boils, lower the heat to a simmer and stir to prevent sticking.
  20. 20Once the rice boils, lower the heat to a simmer and stir to prevent sticking.
  21. 21Once the rice boils, lower the heat to a simmer and stir to prevent sticking.
  22. 22Stir the rice to make sure nothing is sticking.
  23. 23Stir the rice to make sure nothing is sticking.
  24. 24Stir the rice to make sure nothing is sticking.
  25. 25Add a nice layer of spinach as a flavor barrier.
  26. 26Add a nice layer of spinach as a flavor barrier.
  27. 27Add a nice layer of spinach as a flavor barrier.
  28. 28Top with lime and lay the fillets in to steam, covered, for 12 to 16 minutes.
  29. 29Top with lime and lay the fillets in to steam, covered, for 12 to 16 minutes.
  30. 30Top with lime and lay the fillets in to steam, covered, for 12 to 16 minutes.
  31. 31Finish with a final squeeze of lime and fresh cilantro before serving.
  32. 32Finish with a final squeeze of lime and fresh cilantro before serving.
  33. 33Finish with a final squeeze of lime and fresh cilantro before serving.

Ingredients

  • 2 cups rice
  • 2 cups rice
  • 2 cups rice
  • 1 can (15-ounce) full-fat coconut milk
  • 1 can (15-ounce) full-fat coconut milk
  • 1 can (15-ounce) full-fat coconut milk
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 4 scallions
  • 4 scallions
  • 4 scallions
  • 2 tbsp white miso paste
  • 2 tbsp white miso paste
  • 2 tbsp white miso paste
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1.5 pounds skinless salmon fillets, cut into 2- to 3-inch pieces
  • 1.5 pounds skinless salmon fillets, cut into 2- to 3-inch pieces
  • 1.5 pounds skinless salmon fillets, cut into 2- to 3-inch pieces
  • 5 ounces baby spinach
  • 5 ounces baby spinach
  • 5 ounces baby spinach
  • 1 lime
  • 1 lime
  • 1 lime
  • cilantro
  • cilantro
  • cilantro
  • 2 cups water
  • 2 cups water
  • 2 cups water

Equipment

large Dutch oven

Tips

  • Stir the rice to make sure nothing is sticking.
  • Use a layer of spinach as a flavor barrier for the rice.
  • Finish with a final squeeze of lime and fresh cilantro before serving.