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

Scale

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.

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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.