One Pot Salmon and Rice

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

📝 Ingredients

• 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
• 1/2 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)
• 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
• 1/2 tbsp sugar
• 1/2 tsp minced garlic
• 1/2 tsp minced ginger
• 1 tbsp hot water (or as needed)
• 2 filets salmon (, skinless)
• 1/2 tsp salt
• 1/2 tbsp black sesame seeds

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F (200°C).
2. 2Place 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.
3. 3Heat the butter and oil in a large pan add the onion, green onion and corn and sauté for 5 minutes.
4. 4Stir in the rice, salt, pepper flakes, sugar, garlic and ginger.
5. 5Add 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.
6. 6Combine the miso, ponzu, soy, maple syrup, rice vinegar, sesame oil, garlic, ginger, sugar and water in a small bowl.
7. 7Pat the salmon dry using paper towels, slice into chunky cubes and season with the salt.
8. 8Take 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.
9. 9Scatter the salmon cubes over the rice and drizzle with the miso glaze.
10. 10Place 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!
11. 11Scatter with the sesame seeds and green onions and serve!