One-Pot Miso-Turmeric Salmon and Coconut Rice

Ingredients

• 2 cups rice
• 1 (15-ounce) can full-fat coconut milk
• Salt
• Pepper
• 4 scallions
• 2 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1½ pounds skinless salmon fillets, cut into 2- to 3-inch pieces
• 5 ounces baby spinach
• 1 lime
• Cilantro

Instructions

1. In a large Dutch oven, bring the rice, coconut milk, water, and salt to a boil.
2. Add the scallions to a bowl with miso paste, soy sauce, olive oil, black pepper, and turmeric, and mix until homogenous.
3. Slice the salmon into filets and add to the miso glaze.
4. Stir the rice to ensure nothing is sticking, then add a layer of spinach on top.
5. Top with lime and lay the salmon filets in.