One-Pot Miso-Turmeric Salmon and Coconut Rice

Published May 15, 2025

Recipe Overview

• Total Time: 40 minutes

• Prep Time: 15 minutes

• Cook Time: 25 minutes

Ingredients

• 2 cups white jasmine rice

• 1 (15-ounce) can full-fat coconut milk

• 2 cups water (for rice)

• 1 teaspoon salt (for rice)

• 4 scallions, white and green parts thinly sliced (separate whites and greens if preferred)

• 2 tablespoons white miso paste

• 2 tablespoons soy sauce

• 1 tablespoon olive oil (or toasted sesame oil, as a substitute)

• 1 teaspoon ground turmeric

• 1½ pounds skinless salmon fillets, cut into 2–3 inch pieces

• 5 packed cups (5 ounces) baby spinach

• 1 lime, quartered

• Cilantro leaves (optional, for garnish)

Preparation Instructions

Step 1: Cook the Coconut Rice Base

In a large Dutch oven or heavy-bottomed 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 rolling boil over high heat, then reduce the heat to medium-low and cover tightly. Simmer gently, stirring occasionally to prevent sticking, until the rice begins to soften and the liquid reduces slightly (about 10–15 minutes).

Pro Tip: For faster cooking, soak the rice in cold water for at least 1 hour before starting (reader feedback). Drain and proceed as above.

Step 2: Prepare the Salmon Marinade

In a medium bowl, mix the white miso paste, soy sauce, olive oil, ground turmeric, and a few grinds of black pepper. Add the thinly sliced scallions (both white and green parts) and stir to form a smooth, chunky paste. Coat the salmon pieces evenly with the marinade; set aside.

Step 3: Layer and Simmer the Dish

Once the rice has simmered for 10–15 minutes (with a slight thickening of the coconut milk base), layer the baby spinach over the rice. Squeeze 2 lime quarters over the spinach to add brightness. Nestle the marinated salmon pieces in an even layer on top of the spinach, ensuring the thickest pieces are centered. Scrape any remaining marinade from the bowl over the salmon. Cover the pot and cook until the salmon is just cooked through (12–16 minutes). To check doneness, pierce the thickest piece with a fork; it should flake easily and the center should be opaque (no pink).

Step 4: Finish and Serve

After cooking, remove the pot from heat and let the dish rest for 2–3 minutes. Squeeze the remaining lime quarters over the salmon for extra freshness. Top with cilantro leaves if using. Use a slotted spoon to serve in individual bowls, ensuring each portion includes rice, spinach, and salmon.

Pro Tips & Adjustments

• Rice Consistency: Soaking the rice for 1 hour reduces cooking time and softens grains, but even without soaking, the recipe works with 20–25 minutes of simmering.

• Lid Fit: A tight-fitting lid is critical for retaining steam and preventing the rice from drying out.

• Timing Balance: The rice cooks longer than the salmon (total rice time ~25 minutes vs. fish ~16 minutes). Add the salmon after the rice has simmered 10–15 minutes to avoid overcooking the fish.

• Flavor Variations: Replace olive oil with toasted sesame oil for nuttier notes; swap spinach with mustard greens, chard, or kale for texture and nutrition.

Reader Reviews & Tips

@Chris: "Soaking the rice for 1 hour softens it, but even then, rice needs 20–25 minutes. Let it stand off heat for 5–10 minutes after cooking before adding salmon."

@User: "Replaced olive oil with toasted sesame and spinach with mustard greens—delicious! Added ginger and honey to the marinade for extra depth."

@User: "Ensure a tight lid! My Creuset knockoff worked well. Added a pinch of hot pepper to the marinade; perfect balance of spice and richness."

@User: "The miso-coconut richness is intense—add more lime or a splash of water to dilute if needed."

Enjoy this one-pot meal with minimal cleanup and maximum flavor!