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.
- 5Mix until homogeneous.
- 6Slice the salmon into fillets and add to your miso glaze.
- 7Stir the rice to make sure nothing is sticking.
- 8Add a nice layer of spinach as a flavor barrier.
- 9Top with lime and lay the fillets in.
- 10Cover the pot and steam for 12 to 16 minutes.
- 11Finish with a final squeeze of lime and fresh cilantro before serving.
Ingredients
- 2 cups rice
- 1 can full-fat coconut milk
- 2 cups water
- 1 big pinch salt
- 4 green onions
- 2 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp olive oil
- black pepper
- 1 tsp turmeric
- 1.5 pounds skinless salmon fillets, cut into 2- to 3-inch pieces
- 5 ounces baby spinach
- 1 lime
- 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.
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