One-Pot Miso-Turmeric Salmon and Coconut Rice

Ingredients

• 2 cup swhite jasmine rice
• 1(15-ounce) can full-fat coconut milk
• Salt and pepper
• 4 scallions, light white and green parts thinly slice d
• 2 tablespoon swhite miso paste
• 2 tablespoon ssoy sauce
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• \1 1/2 pound sskinless salmon fillets, cut into 2- to 3-inch piece s
• 5 packed cup s1/5 ounce sbaby spinach
• 1 lime, quart ered
• Cilantro leaves (optional), for garnish

Instructions

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

Tips

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.