One-Pot Miso-Turmeric Salmon and Coconut Rice

Name: One-Pot Miso-Turmeric Salmon and Coconut Rice
Cook time: 35 min
Yield: 4 servings
Ingredients: 2 cups Rice; 1 can of Canned Coconut Milk, 15-ounce, full-fat; Some Salt; Some Pepper (Black); 4 Scallions; 2 tbsp White Miso Paste; 2 tbsp Soy Sauce; 1 tbsp Olive Oil; 1 tsp Ground Turmeric; 2 lbs Salmon Fillet, skinless, cut into 2- to 3-inch pieces; 5oz Baby Spinach; 1 Lime; Some Cilantro

A fragrant one-pot meal where turmeric-tinged salmon steams over creamy coconut rice, brightened with lime and fresh cilantro. Quick to assemble and easy to clean up, this dish balances savory miso and soy with the richness of coconut milk for an elegant weeknight dinner.

A fragrant one-pot meal where turmeric-tinged salmon steams over creamy coconut rice, brightened with lime and fresh cilantro. Qui... Show more

By Foodiligence · Original recipe

Health Grade

B- · Healthy

Time

35 min

Price

2,92 €

Calories

1026 kcal

easy

meal prep

one pot

high protein

Method

Rinse the rice

Place the Rice in a fine-mesh sieve and rinse under cool running water, swishing it with your hand, until the water runs mostly clear. Drain it really well so you don’t dilute the coconut base too much.

Start the coconut rice

Transfer the drained rice to a large Dutch oven or other heavy-bottomed pot. Pour in the Canned Coconut Milk (15-ounce, full-fat), then add an equal volume of water using the empty can as your measure. Add a pinch of Salt and stir well to combine.

Bring to a boil

Set the pot over high heat and bring the coconut-rice mixture to a gentle boil, stirring once or twice so nothing settles and sticks on the bottom.

Slice the scallions

While the pot heats, trim and thinly slice the white and light-green parts of the Scallion. Set most of those sliced pieces in a small bowl for the marinade, and save a small handful of the greener slices for finishing at the end.

Mix the miso paste

To the bowl of sliced scallions, add the White Miso Paste, Soy Sauce, Olive Oil, and Ground Turmeric. Season with a few grinds of Black Pepper, then whisk or mash everything together until you have a thick, chunky, spreadable paste with no large pockets of miso left.

Coat the salmon

If needed, cut the Salmon Fillets (skinless, cut into 2- to 3-inch pieces) into 2- to 3-inch pieces. Add the salmon to the miso-turmeric mixture and gently toss until every piece is well coated. Let it sit and marinate while the rice finishes coming to a boil.

Layer spinach and salmon

Once the rice reaches a full boil, reduce the heat to low so it holds a gentle simmer. Stir once to make sure nothing is sticking, then smooth the surface. Scatter the Baby Spinach evenly over the rice in a loose layer. Cut the Lime in half and squeeze one half over the spinach. Nestle the coated salmon pieces on top in a single layer, leaving a little space between them.

Steam until tender

Cover the pot with a tight-fitting lid and cook over low heat, undisturbed for 12–16 minutes, until the rice is tender, the spinach is collapsed underneath, and the salmon is opaque and flakes easily when nudged with a fork.

Fluff and finish

Remove the pot from the heat and uncover it. Gently fluff the rice with a fork, folding the spinach through the rice as it fully wilts. Taste and add a little more salt or black pepper if needed. Squeeze the remaining lime half over the top, then scatter on the reserved scallions, chopped Cilantro, and serve right away.