MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pot Miso-Turmeric Salmon & Coconut Rice
Categories: Seafood, 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 Baby spinach (5 oz); packed
1 Lime; quartered
Cilantro leaves;
- for garnish (optional)
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 ts 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.
Recipe by Yasmin Fahr
Recipe FROM:
https://cooking.nytimes.com
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