One Pot Miso Turmeric Salmon and Coconut Rice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is more affordable and still provides a mild flavor.

Start by measuring out 2 cups of jasmine rice and place it in a heavy pot or Dutch oven.

Add 2 cups of water to the rice in the pot.

Pour in 1 can of coconut milk and add 1 teaspoon of salt to the mixture.

Cover the pot with a lid and turn the heat to high to bring it to a boil.

While the rice is heating, chop 4 green onions and add them to a mixing bowl.

Add 2 tablespoons of white miso to the bowl with the green onions.

Pour in 2 tablespoons of low sodium soy sauce and 1 tablespoon of olive oil into the bowl.

Add 1 teaspoon of turmeric and some grinds of black pepper to the bowl, then mix everything together to form a paste.

Cut 1.5 pounds of salmon into 2 to 3 inch cubes and add them to the marinade, ensuring they are well coated.

Set the marinated salmon aside while the rice comes to a boil.

Once the rice is boiling, reduce the heat to a simmer and stir to prevent sticking.

Add about 5 ounces of spinach on top of the rice without stirring it in.

Arrange the marinated salmon on top of the spinach in a single layer.

Squeeze the juice of half a lime over the salmon and spinach.

Cover the pot with the lid and let everything steam together for about 15 minutes.

After 15 minutes, check that the salmon is cooked and the rice is tender.

Finish by squeezing the juice of another half lime over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens