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Title: One-Pot Miso-Turmeric Salmon & Coconut Rice
Categories: Seafoold, Herbs, Rice, Greens
Yield: 4 servings

2 c White jasmine rice
15 oz Can full-fat coconut milk
Salt & pepper
4 Scallions; light white &
- green parts thin sliced
2 tb White miso paste
2 tb Soy sauce
1 tb Olive oil
1 ts Ground turmeric
1 1/2 lb Skinless salmon fillets; in
- 2" to 3" pieces
5 c (packed) baby spinach; 5 oz
1 Lime; quartered
Cilantro leaves (opt); for
- garnish

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.

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.

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.

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.

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

By: Yasmin Fahr

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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