Introduction

This One-Pot Miso-Turmeric Salmon and Coconut Rice is a flavorful, easy meal perfect for busy nights. Combining fragrant jasmine rice cooked in coconut milk with tender salmon seasoned with miso and turmeric, it delivers a comforting and vibrant dish in just one pot.

One-Pot Miso-Turmeric Salmon and Coconut Rice Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: In a large Dutch oven or heavy pot with a tight-fitting lid, combine the jasmine rice, coconut milk, and 2 cups of water. Season with 1 teaspoon of salt, then bring to a boil over high heat with the lid on.
Step 2: While the rice heats, mix the sliced scallions, white miso paste, soy sauce, olive oil, turmeric, and a few grinds of pepper in a medium bowl to form a chunky paste. Add the salmon pieces and toss gently to coat them evenly.
Step 3: Once the rice begins boiling, reduce the heat to medium-low and adjust to maintain a gentle simmer. Stir occasionally to prevent sticking.
Step 4: Layer the baby spinach evenly over the rice without stirring. Squeeze juice from 2 lime quarters over the spinach, then arrange the coated salmon pieces on top. Scrape in any remaining scallion mixture from the bowl. Cover and cook until the salmon is just cooked through, about 12 to 16 minutes. To check, break apart the thickest salmon piece.
Step 5: Remove from heat and squeeze the remaining lime quarters over the salmon. Garnish with cilantro leaves if desired. Serve directly from the pot, scooping generous portions onto plates or bowls.

Tips & Variations

For extra brightness, add a splash of rice vinegar or a sprinkle of toasted sesame seeds before serving.
Substitute baby spinach for kale or Swiss chard for a different leafy green texture.
If you prefer spicier flavors, add a pinch of red pepper flakes to the miso paste mixture.
Use skin-on salmon if you enjoy crispy skin; just place skin-side down on top of the spinach.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or coconut milk to loosen the rice if needed. The salmon is best eaten fresh but can be warmed carefully to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Yes, you can substitute jasmine rice with basmati or long-grain rice, though cooking times and liquid ratios may vary slightly. Avoid using quick-cooking or instant rice, as the texture and timing will differ.

Is it possible to make this recipe in a slow cooker?

While it’s designed for stovetop cooking, you could adapt it for a slow cooker by layering ingredients similarly and cooking on low for 2 to 3 hours. However, keep an eye on the liquid levels and check salmon doneness to avoid overcooking.

One-Pot Miso-Turmeric Salmon and Coconut Rice Recipe

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4.4 from 57 reviews

This vibrant and comforting one-pot miso-turmeric salmon with coconut rice combines fragrant jasmine rice cooked in rich coconut milk with tender salmon fillets coated in a flavorful miso, turmeric, and soy sauce paste. Layered with fresh baby spinach and finished with a squeeze of lime and optional cilantro, this dish delivers a harmonious blend of savory, tangy, and aromatic flavors—all made easy in a single heavy pot for minimal cleanup.

Author: Marco
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Asian Fusion
Diet: Low Fat

Ingredients

Scale

Rice and Liquid

2 cups white jasmine rice
1 (15-ounce) can full-fat coconut milk
Salt and pepper to taste (use 1 teaspoon salt)
2 cups water

Salmon and Flavor Paste

4 scallions, light white and green parts thinly sliced
2 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon ground turmeric
1 1/2 pounds skinless salmon fillets, cut into 2– to 3-inch pieces

Vegetables and Garnishes

5 packed cups (approximately 5 ounces) baby spinach
1 lime, quartered
Cilantro leaves (optional), for garnish

Instructions

Prepare the rice and coconut milk base: In a large Dutch oven or another heavy-bottomed pot with a tight-fitting lid, combine the jasmine rice, full-fat coconut milk, and 2 cups of water. Season the mixture with 1 teaspoon of salt. Place the pot over high heat and bring the mixture to a boil, covered.
Make the miso-turmeric paste and coat the salmon: While the rice is heating, in a medium bowl, mix together the thinly sliced scallions, white miso paste, soy sauce, olive oil, ground turmeric, and several grinds of black pepper until a chunky paste forms. Add the salmon pieces to this mixture and toss gently to coat all pieces evenly.
Simmer the rice: Once the rice mixture reaches a boil, reduce the heat to medium-low to maintain a gentle simmer. Stir carefully to prevent the rice from sticking to the bottom, ensuring even cooking.
Layer spinach and salmon, then cook through: Spread the baby spinach evenly over the simmering rice in the pot. Squeeze the juice from two lime quarters over the spinach. Arrange the miso-turmeric coated salmon pieces evenly on top of the spinach, scraping any remaining scallions from the bowl onto the salmon. Cover the pot again and cook for 12 to 16 minutes, until the salmon is just cooked through; check doneness by gently breaking a thick piece to ensure flakes easily.
Finish and serve: Remove the pot from heat. Squeeze the remaining two lime quarters over the cooked salmon and spinach. Garnish with cilantro leaves if desired. Serve the one-pot miso-turmeric salmon and coconut rice directly from the pot, scooping into bowls or plates.

Notes

Use a heavy pot with a tight-fitting lid to ensure even cooking and prevent moisture loss.
Check salmon doneness early to avoid overcooking; salmon should flake easily but remain moist.
If you prefer more spice, add a small pinch of cayenne or red pepper flakes to the miso paste.
This dish can be customized with other greens like kale or Swiss chard instead of spinach.
Leftovers can be refrigerated up to 2 days and gently reheated on the stovetop.

Keywords: Miso salmon, one pot meal, coconut rice, turmeric, healthy dinner, quick dinner, Asian inspired, low fat seafood recipe