One-Pot Miso-Turmeric Salmon and Coconut Rice

By Yasmin Fahr

Published May 14, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5(3,923)
Comments
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In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

85 grams carbs; 94 milligrams cholesterol; 976 calories; 10 grams monounsaturated 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Squeeze the remaining lime quarters over the salmon. Top with cilantro, if using. Scoop into bowls or plates to serve.

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Ratings

5 out of 5
3,923 user ratings
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Comments

Felicia Brown

@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.

stefanie

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.

Julia

@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.

Sé

This recipe was delicious and almost like comfort food!! Even our 3 year old loved it.

Amy

Definitely quick and easy to prepare. I used Earthbound Farms Power Greens instead of spinach, and those held up well for the duration of the cooking. I let this go for about 20 minutes after I added the greens and salmon, and that seemed to work fine. The miso flavor doesn't seem to come through, necessarily, but I suspect I would miss it if it weren't in there. Overall, a decent, quick meal.

C.S.

Essentially followed as written, except two things. First, the salmon had skin, so rather than toss with the miso mixture, I spooned it over the salmon, skin down, after placing it on top of the spinach. When cooked, carefully removed from the pot and peeled the skin off, trying not to knock the sauce off. Mainly though, I almost never cook rice stovetop. Started on burner, but when everything was in the pot, finished it in a preheated oven (360F), A bit longer than 15m (thick salmon). Raves.

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