# One-Pot Miso-Turmeric Salmon and Coconut Rice

This recipe, ranked number 18 by The New York Times, is a complete one-pan meal featuring salmon and coconut rice.

- Total time: 12 min
- Cuisine: Japanese
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

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

## 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.

## Source

- Original video: https://www.instagram.com/reel/DWubWARAEhw/
- Recipe page: https://www.cliprecipe.com/recipe/c5758f91-1f7f-487d-9b70-e78a1b0d6262
- Extracted: 2026-04-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt