One-Pot Miso-Turmeric Salmon and Coconut Rice
Salmon fillets glazed with white miso and turmeric, steamed right over fragrant coconut rice in a single pot. Weeknight dinner with almost no cleanup.
Ingredients
- 4salmon fillets(skin-on, about 6 oz each)
- 2 tbspwhite miso paste
- 1 tbspsoy sauce
- 1 tbsphoney
- 1 tspground turmeric
- 1 tspfresh ginger(finely grated)
- 1 tbspsesame oil
- 1 tbspneutral oil(such as vegetable or avocado)
- 3garlic cloves(minced)
- 1 ½ cupsjasmine rice(rinsed until water runs clear)
- 1 canfull-fat coconut milk(13.5 oz)
- ¾ cupwater
- ½ tspkosher salt
- 3scallions(thinly sliced, for serving)
- 1 tbsptoasted sesame seeds(for serving)
- 1lime(cut into wedges, for serving)
Method
- 01
In a small bowl, whisk together the 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp ground turmeric, 1 tsp fresh ginger, and 1 tbsp sesame oil until smooth.
- 02
Pat the 4 salmon fillets dry with paper towels. Spoon about two-thirds of the miso-turmeric glaze over the flesh side of each fillet and set aside. Reserve the remaining glaze.
- 03
Heat the 1 tbsp neutral oil in a wide, lidded sauté pan or Dutch oven over medium heat. Add the 3 garlic cloves and cook, stirring, for 60 seconds until fragrant but not browned.
- 04
Add the 1 ½ cups jasmine rice and stir to coat in the oil and garlic for about 1 minute.
- 05
Pour in the 1 can full-fat coconut milk and ¾ cup water. Add the ½ tsp kosher salt and stir to combine. Bring to a gentle boil over medium-high heat.
- 06
Once boiling, reduce heat to low and stir the rice once more to prevent sticking. Nestle the glazed salmon fillets skin-side down on top of the rice in a single layer.
- 07
Spoon the reserved miso-turmeric glaze over the tops of the salmon fillets.
- 08
Cover the pot tightly with a lid and cook on low heat for 18–20 minutes, until the rice has absorbed the liquid and the salmon is just cooked through and flakes easily at the thickest part.
- 09
Remove from heat and let the pot rest, still covered, for 5 minutes to allow the rice to finish steaming.
- 10
Uncover and scatter the 3 scallions and 1 tbsp toasted sesame seeds over the top. Serve directly from the pot with lime wedges alongside.
Adapted from public domain & community sources