One-Pot Miso-Turmeric Salmon and Coconut Rice
30 min4 servings
Jasmine rice simmered in coconut milk, topped with spinach and miso-turmeric salmon, finished in one covered pot.
| 400 g white jasmine rice | Combine rice, coconut milk & water; bring to boil, covered | Reduce heat to medium-low, simmer uncovered | Layer spinach on rice; squeeze 2 lime quarters over | Coat salmon in miso paste; nestle on spinach. Cover, simmer 12–16 min until cooked through | Squeeze remaining lime over salmon, top with cilantro & serve |
| 1 (425 ml) can full-fat coconut milk | |||||
| 480 ml water, 1 tsp salt | |||||
| 4 scallions, light white and green parts thinly sliced | Whisk miso paste with scallions, soy, oil & turmeric | ||||
| 2 tablespoons white miso paste | |||||
| 2 tablespoons soy sauce | |||||
| 1 tablespoon olive oil | |||||
| 1 teaspoon ground turmeric | |||||
| 680 g skinless salmon fillets, cut into 2–3 inch pieces | |||||
| 5 packed cups / 5 oz baby spinach | |||||
| 1 lime, 2 quarters (for spinach) | |||||
| 1 lime, 2 quarters (for salmon) | |||||
| Cilantro leaves (optional), for garnish |
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