One-Pot Miso-Turmeric Salmon and Coconut Rice
Published May 14, 2025
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups white jasmine rice
1 (15-ounce) can full-fat coconut milk
Salt and pepper
4 scallions, light white and green parts thinly sliced
2 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon ground turmeric
1 ½ pounds skinless salmon fillets, cut into 2- to 3-inch pieces
5 packed cups/5 ounces baby spinach
1 lime, quartered
Cilantro leaves (optional), for garnish
Nutritional analysis per serving (4 servings)
85 grams carbs; 94 milligrams cholesterol; 976 calories; 10 grams monosaturated fat; 8 grams polyunsaturated fat; 26 grams saturated fat; 50 grams fat; 4 grams fiber; 1073 milligrams sodium; 47 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or other large heavy pot with a tight-fitting lid, combine the rice, coconut milk and 2 cups of water; season with 1 teaspoon salt. Bring to a boil, covered, over high.
- Step 2
Meanwhile, in a medium bowl, combine the scallions with the miso, soy sauce, olive oil, turmeric and a few grinds of pepper to form a chunky paste. Add the salmon; toss to coat.
- Step 3
When the rice starts to boil, reduce the heat to medium-low, adjusting it as needed to maintain a simmer. Stir to make sure nothing is sticking on the bottom.
- Step 4
Layer the spinach on top of the rice. Squeeze 2 lime quarters over the spinach. Nestle the salmon pieces on top in an even layer, scraping in any scallions remaining in the bowl. Cover and cook until the salmon is just cooked through, breaking apart the thickest piece to check, 12 to 16 minutes.
- Step 5
Squeeze the remaining lime quarters over the salmon. Top with cilantro, if using. Scoop into bowls or plates to serve.
Private Notes
Comments
@Chris I highly recommend soaking the rice for at least an hour before you cook it, which will soften it, allowing it to cook quicker, but even then I find you need at least 20-25 minutes to cook rice! It then has to stand off the heat for 5-10 minutes, so I would add the salmon after rice has been cooking for about 10-15 mins.
I made this mostly per the recipe. Replaced the olive oil with toasted sesame and the spinach with some other firm greens (mustard?). WOW, delicious. You will not regret making this one. Adding it to favorites.
@Chris the rice has a head start while it comes to a boil and you layer the spinach. Total rice cooking time is longer than the fish cooking time by about 5 minutes or so. My concern was the opposite. The fish might be overcooked at 16 minutes. But I’ll just add it a minute or two later.
I halved the recipe and used brown rice and it did not go well. The rice took too long to cook. When I added the spinach and salmon in, the rice burned on the bottom and still wasn’t cooked by the end.
Made this tonight and it was incredibly delicious, even though I messed it up in so many ways. Used my instapot (bad idea), burnt the rice but it ended up being crunchy and delicious so I might intentionally do it again. Used Swiss chard and was fabulous
I did the whole thing in my rice cooker. Put everything in at the same time, spinach and salmon came out perfectly cooked when rice was done. For two of us I used 1 c rice and a can of lite coconut milk plus a little water. All the paste for half the salmon and full 5 oz spinach. Delicious and so easy