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