One Pot Salmon and Rice

A round casserole dish with cooked salmon chunks, rice, corn, green onions, and black sesame seeds, garnished with red pepper flakes.

No ratings yet

Fragrant jasmine rice baked in creamy coconut milk and sweet corn, topped with tender, caramelized caramelized miso salmon.

Prep Time10

Cook Time35

Course: Main Course

Keyword: Coconut Miso Salmon And Rice

Servings:

Calories: 729kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the rice

2 cups (375g) jasmine rice
2 tbsp butter , unsalted
1 tbsp sesame oil
1 large white onion , diced
6 green onions , finely sliced, green ends reserved to garnish
2 ears corn kernels cut using sharp knife
1 tsp minced garlic
1 tsp minced ginger
1 tsp salt
2 tsp sugar
½ tsp mild pepper flakes (pul biber)
14 oz (400g) coconut milk , full-fat
1 cup (250ml) chicken stock or hot water
2 lime leaves or 1 tsp grated lime zest

For the salmon

2 tbsp miso paste , white
1 tbsp ponzu
1 tbsp light soy sauce
1 tbsp maple syrup or honey
1 tbsp rice vinegar
2 tsp sesame oil
½ tbsp sugar
½ tsp minced garlic
½ tsp minced ginger
1 tbsp hot water or as needed
2 filets salmon , skinless
½ tsp salt

To serve

½ tbsp black sesame seeds

Instructions

Preheat the oven to 400°F (200°C).
Place the rice in a bowl and cover with cold water. Stir until water becomes cloudy, drain and repeat a couple of times to remove excess starch. Drain and set aside.
2 cups (375g) jasmine rice
Heat the butter and oil in a large pan add the onion, green onion and corn and sauté for 5 minutes.
2 tbsp butter, 1 tbsp sesame oil, 1 large white onion, 6 green onions, 2 ears corn
Stir in the rice, salt, pepper flakes, sugar, garlic and ginger.
1 tsp minced garlic, 1 tsp minced ginger, 1 tsp salt, 2 tsp sugar, ½ tsp mild pepper flakes
Add the coconut milk, lime leaves and stock and bring to a simmer. Cover with a lid, transfer to the oven and cook for 25 minutes.
14 oz (400g) coconut milk, 1 cup (250ml) chicken stock, 2 lime leaves
Combine the miso, ponzu, soy, maple syrup, rice vinegar, sesame oil, garlic, ginger, sugar and water in a small bowl.
2 tbsp miso paste, 1 tbsp ponzu, 1 tbsp light soy sauce, 1 tbsp maple syrup , 1 tbsp rice vinegar, 2 tsp sesame oil, 1 tbsp hot water, ½ tsp minced garlic, ½ tsp minced ginger, ½ tbsp sugar
Pat the salmon dry using paper towels, slice into chunky cubes and season with the salt.
2 filets salmon , ½ tsp salt
Take the pan out of the oven and remove the lime leaves. Turn on the broiler (grill) to high and place the rack near the top third of the oven.
Scatter the salmon cubes over the rice and drizzle with the miso glaze.
Place the pan under the broiler and cook for 3-5 minutes, or until the salmon is cooked through and caramelized at the edges. Take care it doesn’t burn!
Scatter with the sesame seeds and green onions and serve!
½ tbsp black sesame seeds

Video

Notes

How to Store Leftovers

Refrigerate: Let the dish cool down to room temperature (but do not leave it sitting out for more than 2 hours). Transfer the salmon and rice into an airtight container and store it in the fridge for up to 2 to 3 days.
Freeze: I do not recommend freezing the cooked salmon, as the texture can become quite mushy and dry upon thawing. However, you can freeze the coconut rice on its own in a freezer-safe bag for up to 2 months.

Nutrition