One-Pot Miso-Turmeric Salmon and Coconut Rice

In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices. Ingredients Yield: 4 servings 2cups white jasmine rice 1(15-ounce) can full-fat coconut milk Salt and pepper 4scallions, light white and green parts thinly sliced 2tablespoons white miso paste 2tablespoons soy sauce 1tablespoon olive oil 1teaspoon ground turmeric 1½pounds skinless salmon fillets, cut into 2- to 3-inch pieces 5packed cups/5 ounces baby spinach 1lime, quartered Cilantro leaves (optional), for garnish Preparation Step 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. Step 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. Step 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. Step 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. Step 5 Squeeze the remaining lime quarters over the salmon. Top with cilantro, if using. Scoop into bowls or plates to serve.