Focus Keyword: Miso-Turmeric Salmon
Introduction: Can a One-Pot Meal Be Flavorful, Healthy, and Ready in 40 Minutes?
Craving a vibrant, nutritious dish that’s as easy as it is delicious? One-Pot Miso-Turmeric Salmon and Coconut Rice, created by Yasmin Fahr, combines tender salmon, creamy coconut rice, and a bed of spinach in a single pot for minimal cleanup. Rated 5.0 out of 5 stars from 1,677 reviews, this recipe is packed with umami and bright flavors. Ready to create a wholesome, restaurant-quality meal? Let’s dive into this one-pot wonder!
Overview: Why Miso-Turmeric Salmon Shines
One-Pot Miso-Turmeric Salmon and Coconut Rice is loved for its bold flavors, healthy ingredients, and one-pot simplicity. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 25 minutes cooking, totaling 40 minutes.
- Difficulty Level: Easy—requires mixing, layering, and simmering, perfect for all skill levels.
- Why It’s Special: Salmon is coated in a savory miso-turmeric paste and steamed atop spinach and creamy coconut rice, creating a balanced, flavorful dish with minimal effort. This recipe serves 4, ideal for weeknight dinners, healthy meals, or elegant gatherings.
Perfect paired with a side salad or a refreshing drink like the Harvest Margarita.
Essential Ingredients
One-Pot Miso-Turmeric Salmon and Coconut Rice uses simple ingredients for a bold, wholesome result. Here’s what you’ll need for 4 servings:
- 2 cups white jasmine rice: The starchy, fragrant base.
- 1 (15-ounce) can full-fat coconut milk: Adds creamy, rich flavor.
- Salt and black pepper: Seasons the dish.
- 4 scallions, light white and green parts thinly sliced: Provides fresh, oniony flavor.
- 2 tablespoons white miso paste: Brings umami depth.
- 2 tablespoons soy sauce: Adds savory, salty notes.
- 1 tablespoon olive oil: Helps form the marinade paste.
- 1 teaspoon ground turmeric: Contributes earthy flavor and vibrant color.
- 1 ½ pounds skinless salmon fillets, cut into 2- to 3-inch pieces: Tender, flaky protein.
- 5 packed cups (5 ounces) baby spinach: Adds vibrant greens.
- 1 lime, quartered: Brightens the dish.
- Cilantro leaves (optional), for garnish: Adds fresh, herbaceous flair.
Why These Ingredients Matter
- Salmon: Skinless fillets cook quickly and absorb the miso-turmeric marinade.
- Coconut Milk: Creates creamy, flavorful rice.
- Miso and Turmeric: Add umami and earthy warmth.
- Spinach and Lime: Provide freshness and balance to the rich flavors.
Substitutions and Variations
- Jasmine Rice: Swap with basmati, long-grain white rice, or brown rice (adjust cooking time to 35-40 minutes for brown rice).
- Coconut Milk: Use light coconut milk for a less rich dish or heavy cream for non-vegan.
- White Miso Paste: Replace with red miso (more intense) or 1 tablespoon soy sauce with a pinch of nutritional yeast.
- Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.
- Salmon: Substitute with cod, tilapia, or tofu for vegan (cut tofu into cubes).
- Spinach: Swap with chopped kale, Swiss chard, or bok choy (adjust wilting time).
- Lime: Use lemon or orange juice for a different citrus note.
- Vegan Option: Replace salmon with tofu or tempeh; ensure miso and soy sauce are vegan-friendly.
- Gluten-Free: Use tamari instead of soy sauce; ensure miso is gluten-free.
- Flavor Variations:
- Ginger Miso Salmon: Add 1 tablespoon grated fresh ginger to the marinade.
- Spicy Miso Salmon: Include ½ teaspoon chili flakes or sriracha in the marinade.
- Citrus Salmon Bowl: Add 1 tablespoon orange zest to the marinade.
- Preserved Lemon Salmon: Stir in 1 tablespoon chopped preserved lemon with the spinach.
- Avocado Salmon Bowl: Serve with sliced avocado for extra creaminess.
Step-by-Step Instructions
Making One-Pot Miso-Turmeric Salmon and Coconut Rice is a simple, one-pot process that yields a flavorful, healthy meal. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 cups jasmine rice, 15-ounce can coconut milk, salt, pepper, 4 scallions, 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon turmeric, 1 ½ pounds salmon, 5 cups baby spinach, 1 lime, optional cilantro.
- Thinly slice scallions (light white and green parts); cut salmon into 2- to 3-inch pieces; quarter lime.
- Rinse rice under cold water until water runs clear to remove excess starch.
Tip: Prep ingredients in advance for efficiency; cut salmon into uniform pieces for even cooking.
Step 2: Start the Rice
- In a large Dutch oven or heavy pot with a tight-fitting lid, combine 2 cups jasmine rice, 1 can coconut milk, 2 cups water, and 1 teaspoon salt.
- Bring to a boil over high heat, covered.
Tip: Stir briefly to ensure rice doesn’t stick; use a heavy pot to prevent burning.
Step 3: Prepare the Salmon
- In a medium bowl, combine sliced scallions, 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon ground turmeric, and a few grinds of black pepper to form a chunky paste.
- Add salmon pieces; toss gently to coat, ensuring all pieces are covered.
Tip: Coat salmon evenly but gently to avoid breaking the pieces; prepare while rice heats.
Step 4: Cook the Rice and Layer
- Once the rice starts boiling, reduce heat to medium-low to maintain a gentle simmer; stir to prevent sticking.
- Layer 5 cups baby spinach evenly over the rice; squeeze 2 lime quarters over the spinach.
- Nestle salmon pieces on top of the spinach in a single layer, scraping any remaining marinade from the bowl onto the salmon.
- Cover and cook until salmon is just cooked through (flakes easily or reaches 145°F internally), 12-16 minutes. Check the thickest piece for doneness.
Tip: Keep the lid on to steam salmon; adjust heat to maintain a gentle simmer.
Step 5: Serve
- Squeeze remaining 2 lime quarters over the salmon.
- Top with cilantro leaves (if using).
- Scoop rice, spinach, and salmon into bowls or plates, about 1 ½ cups per serving.
- Pair with a side salad or holiday dishes like roasted broccoli or drinks like the best mulled wine.
Tip: Serve immediately for the freshest flavors; scoop carefully to keep salmon pieces intact.
Assembly: Building the Perfect Miso-Turmeric Salmon Dish
Making One-Pot Miso-Turmeric Salmon and Coconut Rice is all about layering flavors and textures. Here’s how to make it shine:
- Coconut Rice: Creamy and fragrant, it absorbs the flavors of the pot.
- Spinach: Acts as a steamer bed, adding vibrant greens.
- Miso-Turmeric Salmon: Tender and flavorful with a savory, colorful coating.
- Lime and Cilantro: Brighten and elevate the dish.
Presentation Tips
- Serve in wide bowls to showcase the colorful layers of rice, spinach, and salmon.
- Garnish with cilantro and extra lime wedges for vibrancy.
- Pair with holiday sides like easy chicken tacos or desserts like French apple tart for a festive spread.
Storage and Make-Ahead Tips
One-Pot Miso-Turmeric Salmon and Coconut Rice is best fresh but can be prepped ahead or saved.
- Storage:
- Store in an airtight container in the refrigerator for up to 2 days (salmon is more perishable).
- Freezing is not recommended, as rice and salmon may lose texture.
- Make-Ahead:
- Prep marinade and scallions up to 1 day ahead; refrigerate.
- Rinse rice and cut salmon up to 4 hours ahead; store separately.
- Reheating: Reheat gently in a microwave with a splash of water, covered, in 30-second bursts, or in a skillet over low heat for 5-7 minutes. Avoid overcooking salmon.
- Tip: Cook fresh for the best texture; store components separately to maintain freshness.
Recipe Variations
One-Pot Miso-Turmeric Salmon and Coconut Rice is versatile and easy to customize. Here are some fun twists:
- Miso-Turmeric Tofu Bowl: Replace salmon with firm tofu cubes for vegan.
- Gluten-Free: Use tamari instead of soy sauce; ensure miso is gluten-free.
- Spicy Miso Salmon: Add 1 teaspoon sriracha to the marinade.
- Kale and Coconut Rice: Swap spinach for chopped kale; cook 2-3 minutes longer.
- Citrus-Ginger Salmon: Add 1 tablespoon grated ginger and 1 teaspoon orange zest to the marinade.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 550-650 kcal (varies with rice and salmon portions).
- Protein: High, from salmon.
- Fat: High, from coconut milk and olive oil.
- Carbs: Moderate, from rice.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Vibrant, Umami Bliss!
One-Pot Miso-Turmeric Salmon and Coconut Rice is the dish that brings healthy, bold flavors to every bite. With its tender salmon, creamy coconut rice, and vibrant spinach, it’s perfect for weeknight dinners, healthy meals, or elegant gatherings. Easy to make with minimal cleanup, this recipe is sure to impress. So, grab your Dutch oven, whip up this one-pot masterpiece, and enjoy a burst of flavor. We’d love to hear how your dish turns out—share your creations in the comments or on social media!
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One-Pot Miso-Turmeric Salmon and Coconut Rice
Description
Craving a vibrant, nutritious dish that’s as easy as it is delicious? One-Pot Miso-Turmeric Salmon and Coconut Rice, created by Yasmin Fahr, combines tender salmon, creamy coconut rice, and a bed of spinach in a single pot for minimal cleanup
Ingredients
One-Pot Miso-Turmeric Salmon and Coconut Rice uses simple ingredients for a bold, wholesome result. Here’s what you’ll need for 4 servings:
- 2 cups white jasmine rice: The starchy, fragrant base.
- 1 (15-ounce) can full-fat coconut milk: Adds creamy, rich flavor.
- Salt and black pepper: Seasons the dish.
- 4 scallions, light white and green parts thinly sliced: Provides fresh, oniony flavor.
- 2 tablespoons white miso paste: Brings umami depth.
- 2 tablespoons soy sauce: Adds savory, salty notes.
- 1 tablespoon olive oil: Helps form the marinade paste.
- 1 teaspoon ground turmeric: Contributes earthy flavor and vibrant color.
- 1 ½ pounds skinless salmon fillets, cut into 2– to 3-inch pieces: Tender, flaky protein.
- 5 packed cups (5 ounces) baby spinach: Adds vibrant greens.
- 1 lime, quartered: Brightens the dish.
- Cilantro leaves (optional), for garnish: Adds fresh, herbaceous flair.
Why These Ingredients Matter
- Salmon: Skinless fillets cook quickly and absorb the miso-turmeric marinade.
- Coconut Milk: Creates creamy, flavorful rice.
- Miso and Turmeric: Add umami and earthy warmth.
- Spinach and Lime: Provide freshness and balance to the rich flavors.
Substitutions and Variations
- Jasmine Rice: Swap with basmati, long-grain white rice, or brown rice (adjust cooking time to 35-40 minutes for brown rice).
- Coconut Milk: Use light coconut milk for a less rich dish or heavy cream for non-vegan.
- White Miso Paste: Replace with red miso (more intense) or 1 tablespoon soy sauce with a pinch of nutritional yeast.
- Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.
- Salmon: Substitute with cod, tilapia, or tofu for vegan (cut tofu into cubes).
- Spinach: Swap with chopped kale, Swiss chard, or bok choy (adjust wilting time).
- Lime: Use lemon or orange juice for a different citrus note.
- Vegan Option: Replace salmon with tofu or tempeh; ensure miso and soy sauce are vegan-friendly.
- Gluten-Free: Use tamari instead of soy sauce; ensure miso is gluten-free.
- Flavor Variations:
- Ginger Miso Salmon: Add 1 tablespoon grated fresh ginger to the marinade.
- Spicy Miso Salmon: Include ½ teaspoon chili flakes or sriracha in the marinade.
- Citrus Salmon Bowl: Add 1 tablespoon orange zest to the marinade.
- Preserved Lemon Salmon: Stir in 1 tablespoon chopped preserved lemon with the spinach.
- Avocado Salmon Bowl: Serve with sliced avocado for extra creaminess.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 cups jasmine rice, 15-ounce can coconut milk, salt, pepper, 4 scallions, 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon turmeric, 1 ½ pounds salmon, 5 cups baby spinach, 1 lime, optional cilantro.
- Thinly slice scallions (light white and green parts); cut salmon into 2- to 3-inch pieces; quarter lime.
- Rinse rice under cold water until water runs clear to remove excess starch.
Tip: Prep ingredients in advance for efficiency; cut salmon into uniform pieces for even cooking.
Step 2: Start the Rice
- In a large Dutch oven or heavy pot with a tight-fitting lid, combine 2 cups jasmine rice, 1 can coconut milk, 2 cups water, and 1 teaspoon salt.
- Bring to a boil over high heat, covered.
Tip: Stir briefly to ensure rice doesn’t stick; use a heavy pot to prevent burning.
Step 3: Prepare the Salmon
- In a medium bowl, combine sliced scallions, 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon ground turmeric, and a few grinds of black pepper to form a chunky paste.
- Add salmon pieces; toss gently to coat, ensuring all pieces are covered.
Tip: Coat salmon evenly but gently to avoid breaking the pieces; prepare while rice heats.
Step 4: Cook the Rice and Layer
- Once the rice starts boiling, reduce heat to medium-low to maintain a gentle simmer; stir to prevent sticking.
- Layer 5 cups baby spinach evenly over the rice; squeeze 2 lime quarters over the spinach.
- Nestle salmon pieces on top of the spinach in a single layer, scraping any remaining marinade from the bowl onto the salmon.
- Cover and cook until salmon is just cooked through (flakes easily or reaches 145°F internally), 12-16 minutes. Check the thickest piece for doneness.
Tip: Keep the lid on to steam salmon; adjust heat to maintain a gentle simmer.
Step 5: Serve
- Squeeze remaining 2 lime quarters over the salmon.
- Top with cilantro leaves (if using).
- Scoop rice, spinach, and salmon into bowls or plates, about 1 ½ cups per serving.
- Pair with a side salad or holiday dishes like roasted broccoli or drinks like the best mulled wine.
Tip: Serve immediately for the freshest flavors; scoop carefully to keep salmon pieces intact.
FAQs
1. Why is my rice mushy?
Too much liquid or overcooking can cause mushiness; use exact measurements and simmer gently.
2. Can I use frozen salmon?
Yes, thaw completely and pat dry before marinating; cook time may increase by 2-3 minutes.
3. Is this recipe gluten-free?
Not as written; use tamari and gluten-free miso for a gluten-free version.
4. Why is my salmon dry?
Overcooking can dry it out; check after 12 minutes and ensure internal temperature is 145°F.
5. Can I make this in advance?
Prep marinade and ingredients ahead; cook fresh for best texture and flavor.
6. What are the health benefits of this dish?
Salmon provides omega-3s and protein; spinach offers vitamins; high in fat from coconut milk, so enjoy in moderation.