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