Miso-Turmeric Salmon and Coconut Rice

📝 Ingredients

For the Salmon:

• 4 salmon fillets (skin-on or skinless)

• 2 tbsp white miso paste

• 1 tbsp soy sauce

• 1 tbsp honey or maple syrup

• 1 tsp ground turmeric

• 1 tbsp rice vinegar or lime juice

• 1 tbsp sesame oil

• 1 clove garlic, minced

For the Coconut Rice:

• 1 cup jasmine rice

• 1 cup coconut milk

• ¾ cup water

• ½ tsp salt

• 1 tsp lime zest (optional)

For Garnish:

• Chopped cilantro

• Toasted sesame seeds

• Lime wedges

👩‍🍳 Instructions

1. Cook the rice — Rinse the rice, then add it to a saucepan with coconut milk, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and fluff with a fork.

2. Make the glaze — In a bowl, whisk together miso, soy sauce, honey, turmeric, rice vinegar, sesame oil, and garlic until smooth.

3. Cook the salmon — Heat a drizzle of oil in a skillet over medium-high. Sear salmon skin-side down first, 3–4 minutes per side, until golden and cooked through.

4. Glaze it — In the last minute of cooking, brush the salmon with the miso-turmeric glaze and let it caramelize slightly.

5. Serve — Plate the salmon over coconut rice. Drizzle extra glaze over the top, and garnish with sesame seeds, cilantro, and lime wedges.