Salmon Coconut Rice One-Pot

Instructions:

1. In a large Dutch oven, combine 1½ cups long-grain white rice, 1 can (13½ oz) full-fat coconut milk, 2 cups water, and 1 tsp salt.
2. Cover the pot with a tight-fitting lid and bring the mixture to a boil over high heat.
3. Immediately reduce the heat to the lowest setting and simmer, covered, for 15 minutes without lifting the lid.
4. While the rice simmers, whisk together 2 tbsp white miso paste, 1 tsp ground turmeric, 1 tbsp honey, and 1 tbsp neutral oil in a small bowl until smooth.
5. Pat the 4 (6 oz) salmon fillets dry with a paper towel and coat each fillet generously with the miso mixture.
6. Quickly lift the lid of the pot and lay 4 cups fresh baby spinach in an even layer across the top of the partially cooked rice.
7. Cut the lime into quarters and place one quarter on top of the spinach in each of the four quadrants of the pot.
8. Carefully nestle the glazed salmon fillets on top of the spinach and lime.
9. Replace the lid tightly and cook on low for 10–12 minutes until the salmon flakes easily and the internal temperature reaches 145°F (63°C).
10. Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to absorb remaining moisture.