# One-Pot Miso-Turmeric Salmon and Coconut Rice

This highly-rated New York Times recipe features salmon fillets cooked with a miso-turmeric glaze, served over coconut rice with spinach and lime, all prepared in a single pot.

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

## 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

## 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. Mix until homogeneous.
6. Slice the salmon into fillets and add to your miso glaze.
7. Stir the rice to make sure nothing is sticking.
8. Add a nice layer of spinach as a flavor barrier.
9. Top with lime and lay the fillets in.
10. Cover the pot and steam for 12 to 16 minutes.
11. Finish with a final squeeze of lime and fresh cilantro before serving.

## 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.

## Source

- Original video: https://www.instagram.com/reel/DWubWARAEhw/?igsh=ZzdqZzhhczYxbGs=
- Recipe page: https://www.cliprecipe.com/recipe/f7ed2a0a-f1e6-42f1-a54f-b9f7a11a7618
- Extracted: 2026-06-12

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