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. 13Mix until homogeneous.
  14. 14Mix until homogeneous.
  15. 15Mix until homogeneous.
  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. 19Stir the rice to make sure nothing is sticking.
  20. 20Stir the rice to make sure nothing is sticking.
  21. 21Stir the rice to make sure nothing is sticking.
  22. 22Add a nice layer of spinach as a flavor barrier.
  23. 23Add a nice layer of spinach as a flavor barrier.
  24. 24Add a nice layer of spinach as a flavor barrier.
  25. 25Top with lime and lay the fillets in.
  26. 26Top with lime and lay the fillets in.
  27. 27Top with lime and lay the fillets in.
  28. 28Cover the pot and steam for 12 to 16 minutes.
  29. 29Cover the pot and steam for 12 to 16 minutes.
  30. 30Cover the pot and steam 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 full-fat coconut milk
  • 1 can full-fat coconut milk
  • 1 can full-fat coconut milk
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 big pinch salt
  • 1 big pinch salt
  • 1 big pinch salt
  • 4 green onions
  • 4 green onions
  • 4 green onions
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 2 tbsp 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
  • black pepper
  • black pepper
  • black pepper
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp 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

Equipment

Dutch oven

Tips

  • Stir the rice while it simmers to prevent sticking.
  • Use a layer of spinach to shield the rice from the salmon and steam the salmon on top.