Name: One‑Pot Miso‑Turmeric Salmon And Coconut Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian‑Inspired
Ingredients: 1 Tbsp toasted sesame oil; 1 bunch scallions, thinly sliced (separate white and green parts); 2 cups jasmine rice; 2¾ cups water; 1 can (13.5 oz / ~400 ml) unsweetened full‑fat coconut milk, divided; 1–2 Tbsp grated ginger; 1 tsp kosher salt; 1 to 1¼ lb wild salmon, cut into 4 fillets; 6 cups chopped mixed greens (spinach, kale, chard, etc.); 1 large cucumber, thinly sliced (~2 cups); Green part of scallions (reserved for garnish); Sesame seeds; Lime wedges; Sriracha (optional); ⅔–¾ cup coconut milk (from same can); 2 Tbsp lime juice; 2 Tbsp almond butter (or peanut butter); 1 Tbsp soy sauce or tamari; 1 Tbsp sriracha; ½ tsp kosher salt (for sauce)

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Short Description

This vibrant one‑pot meal combines juicy salmon fillets with turmeric‑seasoned coconut rice, fresh greens, and a creamy almond‑lime sauce—topped with cucumber, scallions, seeds, and optional heat for brightness and satisfaction.

Why You’ll Love This Recipe

No-fuss, one‑pot cooking with clean-up in mind
Fragrant coconut rice imbued with aromatics like ginger and turmeric
Tender salmon steamed on greens for added texture and nutrition
Flavorful almond‑butter sauce adds tangy richness
Versatile bowl format for serving, garnishing, and layering

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base & Rice

1 Tbsp toasted sesame oil
1 bunch scallions, thinly sliced (separate green and light/white portions)
2 cups jasmine rice
2 ¾ cups water
1 can (13.5 oz / about 400 ml) unsweetened full‑fat coconut milk, divided
1–2 Tbsp grated ginger
1 tsp kosher salt

Protein & Greens

1 to 1¼ lb wild salmon, divided into 4 fillets
6 cups chopped mixed greens (spinach, kale, chard, etc.)

Toppings & Garnish

1 large cucumber, thinly sliced or chopped (~2 cups)
Green part of scallions
Sesame seeds
Lime wedges
Sriracha (optional, for topping)

Sauce

⅔ to ¾ cup coconut milk (from the same can)
2 Tbsp lime juice
2 Tbsp almond butter or peanut butter
1 Tbsp soy sauce or tamari
1 Tbsp sriracha
½ tsp kosher salt

Directions

Prepare the Coconut Rice Base

Rinse jasmine rice in a fine-mesh strainer under cold water until it runs clear—this prevents mushy texture.
In a large pot or Dutch oven with a tight-fitting lid, heat sesame oil over medium. Add the white/light parts of the scallions and a pinch of salt; sauté for ~2 minutes until softened.
Stir in rinsed rice for 1 minute to coat in oil. Add 2¾ cups water, 1 cup coconut milk, grated ginger, and 1 tsp salt. Stir gently.
Cover and bring to a rapid simmer over high heat, then immediately reduce to low and simmer undisturbed (lid on) for 10 minutes. Listen for steady bubbling to detect simmering.

Add Greens and Salmon

After 10 minutes, uncover and scatter chopped greens evenly over the rice, then top with the salmon fillets.
Recover the pot and continue gently simmering on low for another 15 minutes, or until the salmon is cooked through and rice is tender.

Make the Almond‑Lime Sauce

In a lidded jar, combine the remaining coconut milk, lime juice, almond or peanut butter, soy sauce/tamari, sriracha, and kosher salt. Shake vigorously until smooth and emulsified.

Finishing Touches

If preferred, remove salmon skin by gently lifting fillets and peeling off skin. Return any greens stuck beneath to the pot.
Scoop rice and greens into bowls. Top each with a salmon fillet and spoon on plenty of the almond‑lime sauce.
Add cucumber slices, sprinkle green scallions, sesame seeds, and a drizzle of sriracha (if desired). Squeeze lime wedges over each bowl before serving.

Servings And Timing

Servings: Serves 4 bowls
Prep Time: ~10 minutes (rice rinse, scallion and cucumber prep)
Cook Time: ~25 minutes (rice and salmon)
Total Time: ~35 minutes

Variations

Protein swap: Use cod, shrimp, chicken, or tofu fillets; adjust cooking time accordingly.
Nut-free sauce: Substitute almond butter with tahini or omit entirely; adjust consistency with coconut milk.
Spice level: Add red chili flakes or Thai chilies to sauce for extra heat.
Grain alternative: Substitute jasmine rice with brown rice or quinoa—adjust water and cooking time.
Extra citrus: Garnish bowls with thin lime or lemon slices for visual brightness and acidity.

Storage / Reheating

Storage: Store rice/greens and salmon separately in airtight containers in the fridge for up to 2 days. Sauce can be refrigerated for 3–4 days.
Reheating: Gently reheat rice and salmon in the microwave or in a covered skillet—sprinkle a little water or coconut milk to help moistness. Sauce may thicken in fridge; reblend or shake before using.

FAQs

1. Can I use brown rice or long-grain rice instead of jasmine?

Yes—use appropriate water ratio and extend cooking time (usually 40–45 minutes). Check for doneness.

2. What if I don’t want spicy sauce?

Reduce or omit the sriracha—add more lime or soy sauce to maintain flavor balance.

3. Does the coconut milk split when cooking?

Cooking over low heat with lid on keeps sauce stable. Stirring is minimal after ingredients are layered.

4. Can I skip the greens?

You can, but greens add nutrition and help steam the salmon. Substitute with baby spinach, kale, or cabbage.

5. How do I ensure salmon cooks through without overcooking?

Check that salmon reaches 145 °F (63 °C) internal temperature and flakes easily; adjust simmer time as needed.

6. Can I prep this ahead for meal prep?

Yes—cook rice, greens, and salmon ahead; assemble bowls and pack sauce separately to maintain freshness.

7. Can I use canned salmon or cooked salmon?

Yes—reheat cooked salmon gently on top of warmed rice and drizzle sauce before serving.

8. Is this suitable for a dairy-free diet?

Absolutely—all ingredients are naturally dairy-free.

9. How do I make it nut-allergy friendly?

Use sunflower seed butter or tahini instead of almond/peanut butter in the sauce.

10. Can I serve this warm or cold?

This bowl is best served warm; you can also enjoy it chilled or at room temperature, especially refreshing in warmer months.

Conclusion

One‑Pot Miso‑Turmeric Salmon And Coconut Rice brings together fragrant rice, tender salmon, and flavorful sauce in a hassle-free, nourishing bowl. It’s visually beautiful, boldly flavored, and perfect for any night of the week—or when you want restaurant-worthy meals without complexity.

One‑Pot Miso‑Turmeric Salmon And Coconut Rice

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Author: Maggie
Total Time: 35 minutes
Yield: Serves 4 bowls

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Description

This vibrant one‑pot meal combines juicy salmon fillets with turmeric-seasoned coconut rice, fresh greens, and a creamy almond‑lime sauce—topped with cucumber, scallions, seeds, and optional heat for brightness and satisfaction.

Instructions

Rinse jasmine rice under cold water until clear.
Heat sesame oil in a large pot over medium heat. Sauté white/light scallions with a pinch of salt until softened (~2 min).
Add rice and stir to coat in oil for 1 minute. Pour in 2¾ cups water, 1 cup coconut milk, grated ginger, and 1 tsp salt. Stir gently.
Cover and bring to a rapid simmer, then reduce heat to low and cook undisturbed for 10 minutes.
Uncover and spread chopped greens evenly over rice, then top with salmon fillets. Recover and simmer gently on low for 15 minutes, until rice is tender and salmon cooked through.
Meanwhile, whisk together remaining coconut milk, lime juice, almond butter, soy sauce, sriracha, and salt in a lidded jar until smooth.
To serve, lift salmon (remove skin if preferred), divide rice and greens into bowls. Top each with a salmon fillet and drizzle almond‑lime sauce.
Garnish with cucumber slices, green scallions, sesame seeds, optional sriracha, and a squeeze of lime.

Notes

Use wild salmon for best flavor; adjust cooking time if salmon pieces vary in thickness.
Do not stir rice during simmer—this helps proper absorption and fluff.
Separate coconut milk ensures creamy sauce and moist rice base.
Shake or reblend sauce before use if separated after refrigeration.
Serve bowls warm; sauce may be chilled or room temperature.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One Pot
Cuisine: Asian‑Inspired