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plated bowl of miso-turmeric salmon and coconut rice

One-Pot Miso-Turmeric Salmon and Coconut Rice

kim
Creamy coconut rice, flaky salmon, and bright turmeric-miso paste come together in this cozy one-pot meal that’s perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine Asian-Inspired
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 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)

Instructions
 

Step 1 : Preparing the Marinade

  • In a medium-sized bowl, combine the white miso paste, soy sauce, olive oil, turmeric powder, and the finely sliced white parts of the green onions. Add a few grinds of freshly ground black pepper. Whisk vigorously until you have a smooth and uniform paste.
    A white bowl containing a golden-yellow marinade made from miso and turmeric.

Step 2 : Marinating the Salmon

  • Take your salmon fillets. You can choose to remove the skin for a more tender texture, or leave it on if you enjoy it crispy after cooking.Cut the fillets into pieces about 2 inches (5 cm) wide. Place the salmon pieces in the bowl with the marinade and gently coat them on all sides. Let them soak up the flavors while you prepare the next steps.
    Pieces of raw salmon in a bowl, coated in a bright yellow miso marinade.

Step 3 : Adding the Rice, Coconut Milk, and Water

  • In a large Dutch oven or a heavy-bottomed pot, pour in the rinsed jasmine rice. Then, add the full can of coconut milk, the water, and the salt. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer.
    A pot on the stove, filled with rice, coconut milk, and water, beginning to simmer.

Step 4 : Adding the Spinach

  • Once the rice is gently simmering, evenly spread the fresh baby spinach over the entire surface of the rice. You can squeeze the juice of two lime wedges over the spinach at this point to add some zest.
    A large handful of fresh spinach placed on top of the coconut rice in a pot.

Step 5 : Adding the Salmon 

  • Gently arrange the marinated salmon pieces in a single layer on top of the bed of spinach. Make sure to pour all the remaining marinade from the bowl over the salmon.
    Pieces of marinated salmon arranged in a single layer on top of the spinach in the pot.

Step 6 : Finishing and Serving

  • Cover the pot with a tight-fitting lid. Let everything cook over low heat for 12 to 16 minutes. The dish is ready when the salmon is cooked to your liking and all the liquid has been absorbed by the rice. Once cooked, remove the pot from the heat. Squeeze the juice from the remaining lime wedges over the dish. Garnish with the green parts of the green onions and fresh cilantro if desired. Serve hot, directly from the pot.
    The final one-pot miso salmon dish in the pot, garnished with green onions and lime wedges.

Video

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.
Keyword miso salmon, one-pot miso-turmeric salmon and coconut rice, salmon coconut rice