One-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
Scale
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
