How do you keep salmon from drying out?

Steam is the secret. Nestling the salmon on top of the rice and spinach, then covering it tightly, creates gentle heat and moist steam. Check the thickest piece at 12 minutes it should flake easily and look opaque all the way through.

What kind of salmon is best for this?

Use fresh, skinless fillets when possible. Atlantic and King salmon have a buttery texture that works well. If using frozen, thaw it completely and pat dry before marinating.

Should I use salmon with or without skin?

Without skin is ideal for layering in this one-pot miso-turmeric salmon and coconut rice. If using skin-on, place it skin-side up and remove the skin after cooking.

Can I use light coconut milk?

Yes, though the rice won’t be as creamy. If you go this route, reduce the added water slightly to prevent it from becoming watery.

What can I serve with this dish?

Try sliced avocado, pickled onions, or radish for contrast. A crisp cucumber salad or even roasted carrots also pairs nicely.

Which miso paste should I buy?

White miso (shiro) is best for this recipe. It’s mild and slightly sweet, making it perfect for pairing with fish and rice.

One-Pot Miso-Turmeric Salmon and Coconut Rice – Easy Dinner Win

Description

Creamy coconut rice, flaky salmon, and bright turmeric-miso paste come together in this cozy one-pot meal that’s perfect for weeknights.

Ingredients

Scale

2 cups white jasmine rice
1 (15-ounce) can full-fat coconut milk
Salt and pepper
4 scallions, thinly sliced (light green and white parts)
2 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon ground turmeric
1½ pounds skinless salmon fillets, cut into 2–3-inch pieces
5 cups baby spinach (packed)
1 lime, quartered
Cilantro leaves, for garnish (optional)

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Instructions

In a large Dutch oven or heavy pot, combine rice, coconut milk, and 2 cups of water. Season with 1 teaspoon salt. Bring to a boil over high heat with the lid on.
While rice heats, mix scallions, miso, soy sauce, olive oil, turmeric, and a few grinds of pepper in a bowl. Add salmon and toss to coat evenly.
Once rice boils, reduce heat to medium-low. Stir to ensure rice isn’t sticking to the bottom.

Nestling salmon over spinach before final steaming step
Layer spinach on top of rice. Squeeze two lime quarters over the greens. Nestle marinated salmon on top, including all scallions from the bowl.
Cover and cook for 12–16 minutes, until salmon is just cooked through.
Squeeze remaining lime wedges over salmon. Garnish with cilantro if using. Serve warm in bowls.

Notes

Use light coconut milk if preferred, but reduce added water slightly.
If using skin-on salmon, place it skin-side up and remove skin after cooking.
Leftovers keep well and make an excellent lunch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: dinner
Method: One Pot
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1bowl
Calories: 485
Sugar: 2g
Sodium: 720mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 28g
Cholesterol: 65mg