This delicious one-pot dish layers miso-marinated salmon over spinach and coconut rice  – cooking itself from the bottom up. Minimal effort, maximum flavor!

Preparation time: 40 minutes

What you need:

2 cups (400g) white jasmine rice (you can substitute with any other white rice), washed

1(15 oz/400g) can coconut milk

Salt & pepper

2 tablespoons white miso paste

4 tablespoons soy sauce

2 tablespoons sesame oil (or any other oil)

1 teaspoon ground turmeric

1 teaspoon garam masala

1½ lb (700g) skinless salmon, cut into bite-size pieces 

5 packed cups (200g) baby spinach

3 green onions, thinly sliced

1 lime, quartered 

How to do it:

In a large pot. combine the rice, coconut milk and 2 cups of water; season with 1 teaspoon salt. Bring to a boil, covered, over medium-high heat.

In a medium bowl, combine the green onions with the miso, soy sauce, olive oil, turmeric and some pepper. You’ll get a chunky paste. Add the salmon and mix carefully with the paste.

When the rice starts to boil, reduce the heat to medium-low, making sure it simmers. Stir to ensure the rice I not sticking to the bottom.

After about 10 minutes when the rice is half cooked, layer the spinach on top of the rice. Place the marinated salmon pieces on top in an even layer. Add any of the remaining paste. Cover and cook until the salmon is just cooked through, breaking apart the thickest piece to check, 12 to 15 minutes.

Squeeze the remaining lime quarters over the salmon. Serve on plates or in bowls.

Enjoy!