One-Pot Miso-Turmeric Salmon and Coconut Rice Recipe
Introduction
This one-pot miso-turmeric salmon with coconut rice is a flavorful and comforting meal that comes together easily. The creamy coconut rice pairs perfectly with tender salmon infused with aromatic spices and miso. It’s a simple, wholesome dish ideal for busy weeknights.
Ingredients
- 2 cups white jasmine rice
- 1 (15-ounce) can full-fat coconut milk
- Salt and pepper
- 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 (5 ounces) baby spinach
- 1 lime, quartered
- Cilantro leaves (optional), for garnish
Instructions
- Step 1: In a large Dutch oven or other heavy pot with a tight-fitting lid, combine the jasmine rice, coconut milk, and 2 cups of water. Season with 1 teaspoon salt. Bring to a boil over high heat, keeping the pot covered.
- Step 2: While the rice heats, mix the sliced scallions with miso paste, soy sauce, olive oil, turmeric, and some pepper in a medium bowl to form a chunky paste. Add the salmon pieces and toss gently to coat them well.
- Step 3: Once the rice boils, reduce the heat to medium-low to maintain a simmer. Stir occasionally to prevent sticking.
- Step 4: Spread the baby spinach evenly over the simmering rice. Squeeze two lime quarters over the spinach. Arrange the coated salmon pieces in a single layer on top, adding any remaining scallions from the bowl. Cover and cook until the salmon is just cooked through, about 12 to 16 minutes. Check a thicker piece by breaking it apart.
- Step 5: Squeeze the remaining lime quarters over the salmon. Garnish with cilantro leaves if desired. Serve the salmon and coconut rice directly from the pot into bowls or plates.
Tips & Variations
- Use skinless salmon fillets for even cooking and easier layering over the rice.
- Swap baby spinach for kale or Swiss chard for a heartier green.
- Adjust miso and soy sauce amounts to taste, adding a splash of water if the miso paste is too thick.
- For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil when serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or covered skillet over low heat to prevent the salmon from drying out. Avoid overcooking when reheating for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of jasmine rice?
Brown rice has a longer cooking time and requires more liquid, so this recipe would need adjustments. It’s best to cook brown rice separately before layering the salmon and spinach.
What can I substitute for miso paste?
If you don’t have miso paste, try a combination of soy sauce and a small amount of tahini or peanut butter for a similar umami flavor, though the taste will be slightly different.
PrintOne-Pot Miso-Turmeric Salmon and Coconut Rice Recipe
This One-Pot Miso-Turmeric Salmon and Coconut Rice recipe combines fragrant jasmine rice cooked in creamy coconut milk with vibrant turmeric and miso-marinated salmon pieces, layered with fresh baby spinach and a squeeze of lime. It’s an easy, flavorful dish that cooks entirely in one pot, perfect for a wholesome weeknight dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Low Salt
Ingredients
Rice and Liquid
- 2 cups white jasmine rice
- 1 (15-ounce) can full-fat coconut milk
- Salt and pepper, to taste (about 1 teaspoon salt for cooking rice plus some pepper in marinade)
- 2 cups water
Salmon Marinade
- 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
- Freshly ground black pepper, to taste
Main Protein and Vegetables
- 1 1/2 pounds skinless salmon fillets, cut into 2– to 3-inch pieces
- 5 packed cups/5 ounces baby spinach
- 1 lime, quartered
- Cilantro leaves (optional), for garnish
Instructions
- Prepare the rice base: In a large Dutch oven or another heavy pot with a tight-fitting lid, combine the jasmine rice, full-fat coconut milk, 2 cups of water, and 1 teaspoon salt. Bring the mixture to a boil over high heat while covered.
- Make the salmon marinade: While the rice is heating up, mix the sliced scallions with white miso paste, soy sauce, olive oil, ground turmeric, and freshly ground black pepper in a medium bowl until a chunky paste forms. Add the salmon pieces and toss well to coat them evenly with the marinade.
- Simmer the rice: Once the rice starts boiling, reduce the heat to medium-low to maintain a gentle simmer. Stir the rice lightly to prevent sticking at the pot’s bottom.
- Layer the spinach and salmon: Spread the baby spinach evenly over the rice. Squeeze two quarters of the lime over the spinach. Then nestle the marinated salmon pieces evenly on top, scraping any remaining marinade and scallions from the bowl onto the salmon. Cover the pot and cook until the salmon is just cooked through, about 12 to 16 minutes. Check doneness by gently breaking apart the thickest salmon piece.
- Finish and serve: Squeeze the remaining lime quarters over the salmon and rice. Garnish with fresh cilantro leaves if desired. Serve scooping portions into bowls or plates straight from the pot.
Notes
- You can substitute brown jasmine rice but expect a longer cooking time and need for additional water.
- Ensure the pot used has a tight-fitting lid to trap steam for proper cooking.
- Adjust the soy sauce amount for lower sodium if needed.
- For extra heat, add a pinch of chili flakes to the marinade.
- Leftovers can be refrigerated in an airtight container for up to 2 days and gently reheated.
Keywords: one-pot meal, salmon recipe, coconut rice, turmeric salmon, miso marinade, quick dinner, healthy seafood, easy stovetop dish
