Description
This vibrant One Pot Miso Turmeric Salmon and Coconut Rice is the ultimate fuss-free dinner: succulent salmon fillets are gently poached atop fragrant coconut rice infused with earthy turmeric and umami-rich miso. Ready in under an hour and made in a single pan, this wholesome meal is as comforting as it is impressive—a nourishing fusion of flavors ideal for busy weeknights or when you crave something both simple and special.
Ingredients
Units
Scale
For the Coconut Rice:
- 1 1/2 cups jasmine rice, rinsed
- 1 (13.5 oz) can coconut milk
- 1 cup water
- 1 tablespoon turmeric powder
- 1 tablespoon white miso paste
- 1 teaspoon salt
For the Salmon:
- 4 salmon fillets (about 5–6 oz each), skin removed
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
To Finish & Garnish:
- 1/4 cup chopped fresh cilantro or scallions
- Lime wedges, for serving
- Optional: thinly sliced red chili or sesame seeds
Instructions
- Prep the Rice Base: Rinse the jasmine rice under cold water until the water runs clear. In a large, deep skillet or Dutch oven, whisk together the coconut milk, water, turmeric, white miso paste, and salt until smooth. Stir in the rinsed rice.
- Start Cooking the Rice: Bring the coconut rice mixture to a gentle simmer over medium heat. Stir occasionally, cover with a tight-fitting lid, and reduce heat to low. Cook undisturbed for 8 minutes.
- Prepare the Salmon: While the rice starts cooking, pat the salmon fillets dry. Rub with olive oil and season with black pepper on both sides.
- Add Salmon to the Pot: After the rice has cooked for 8 minutes, quickly arrange the salmon fillets in a single layer over the partially cooked rice. Replace the lid and continue to steam on low heat for 12–15 minutes, or until the salmon is just cooked through and the rice is tender. If the liquid is nearly absorbed but the rice is too firm, add a few tablespoons of water and continue cooking.
- Rest and Garnish: Remove the pot from heat and let it rest, covered, for 5 minutes to complete steaming. Uncover, sprinkle with fresh cilantro or scallions, and add lime wedges and any extra toppings you like.
- Serve: Carefully lift salmon fillets and serve over the fragrant coconut rice. Spoon extra sauce from the pan over the top and add more lime to taste.
Notes
- If using brown rice, increase liquid and cooking time.
- Swap miso for soy sauce or tamari if needed (adjust salt accordingly).
- Add quick-cooking vegetables (like spinach or sugar snap peas) at the end for extra color and nutrition.
- If your pan isn’t wide enough, arrange salmon slightly overlapping—the steam will cook them evenly.
- Leftovers keep well for up to 2 days in an airtight container; reheat gently.
Nutrition
- Serving Size: 1 fillet + 1/4 of rice
- Calories: 480
- Sugar: 2g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 65mg
