One-Pot Miso-Turmeric Salmon and Coconut Rice
Published May 15, 2025
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups white jasmine rice
- 1(15-ounce) can full-fat coconut milk
- Salt and pepper
- 4scallions, light white and green parts thinly sliced
- 2tablespoons white miso paste
- 2tablespoons soy sauce
- 1tablespoon olive oil
- 1teaspoon ground turmeric
- 1½pounds skinless salmon fillets, cut into 2- to 3-inch pieces
- 5packed cups/5 ounces baby spinach
- 1lime, quartered
- Cilantro leaves (optional), for garnish
Nutritional analysis per serving (4 servings)
976 calories; 50 grams fat; 26 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 85 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 47 grams protein; 1073 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or other large heavy pot with a tight-fitting lid, combine the rice, coconut milk and 2 cups of water; season with 1 teaspoon salt. Bring to a boil, covered, over high.
- Step 2
Meanwhile, in a medium bowl, combine the scallions with the miso, soy sauce, olive oil, turmeric and a few grinds of pepper to form a chunky paste. Add the salmon; toss to coat.
- Step 3
When the rice starts to boil, reduce the heat to medium-low, adjusting it as needed to maintain a simmer. Stir to make sure nothing is sticking on the bottom.
- Step 4
Layer the spinach on top of the rice. Squeeze 2 lime quarters over the spinach. Nestle the salmon pieces on top in an even layer, scraping in any scallions remaining in the bowl. Cover and cook until the salmon is just cooked through, breaking apart the thickest piece to check, 12 to 16 minutes.
- Step 5
Squeeze the remaining lime quarters over the salmon. Top with cilantro, if using. Scoop into bowls or plates to serve.
Private Notes
Comments
@Chris I highly recommend soaking the rice for at least an hour before you cook it, which will soften it, allowing it to cook quicker, but even then I find you need at least 20-25 minutes to cook rice! It then has to stand off the heat for 5-10 minutes, so I would add the salmon after rice has been cooking for about 10-15 mins.
@Chris the rice has a head start while it comes to a boil and you layer the spinach. Total rice cooking time is longer than the fish cooking time by about 5 minutes or so. My concern was the opposite. The fish might be overcooked at 16 minutes. But I’ll just add it a minute or two later.
I made this mostly per the recipe. Replaced the olive oil with toasted sesame and the spinach with some other firm greens (mustard?). WOW, delicious. You will not regret making this one. Adding it to favorites.
Now that we are in summer CSA season, I say take liberties and use whatever greens you have on hand. Made tonight with beautiful fresh broccolini and some garlic scapes as well as scallions. Also used Carolina Gold brown rice which takes a little longer to cook so added greens and salmon after the (pre-soaked) rice was half soft. Totally delicious. Ps. I quite disagree with the sesame oil advocates. I love sesame oil but it defeats the purpose of this dish which is to highlight salmon, coconut and greens.
we loved this recipe, and will use it on repeat :)
My rice turned out to be like a congee with skin on salmon because I didn’t have the skill or knife to skin the salmon. The savory paste was wonderful and pulled it all together. A tasty comfort food.
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