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One Pot Salmon and Rice Recipe

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4.2 from 25 reviews

This One Pot Salmon and Rice is a comforting and flavorful dish combining tender jasmine rice cooked with coconut milk and aromatic spices, topped with lightly caramelized salmon glazed with a savory miso-ponzu sauce. Prepared primarily using stovetop sautéing followed by oven baking and finishing under the broiler, this recipe delivers a rich and satisfying meal in one pot with minimal cleanup.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Rice and Vegetables

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

Miso Glaze and Topping

  • 2 tbsp white miso paste
  • 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 salmon filets, skinless
  • ½ tsp salt
  • ½ tbsp black sesame seeds

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for cooking the rice and salmon later.
  2. Rinse the rice: Place the jasmine rice in a bowl and cover with cold water. Stir until the water turns cloudy, then drain. Repeat this rinsing process 2-3 times to remove excess starch. Drain well and set aside.
  3. Sauté the vegetables: In a large pan, heat the butter and sesame oil over medium heat. Add the diced white onion, sliced green onions (except reserved green ends), and corn kernels. Cook for about 5 minutes until the vegetables soften and release their aromas.
  4. Add seasoning and rice: Stir in the rinsed rice, salt, mild pepper flakes, sugar, minced garlic, and minced ginger, mixing until well combined with the sautéed vegetables.
  5. Add liquids and simmer: Pour in the full-fat coconut milk, lime leaves (or lime zest), and chicken stock or hot water. Bring the mixture to a simmer on the stovetop.
  6. Cook rice in the oven: Cover the pan with a lid and transfer it to the preheated oven. Let it cook for 25 minutes to allow the rice to absorb the flavors and become tender.
  7. Prepare the miso glaze: In a small bowl, whisk together the white miso paste, ponzu, light soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, minced ginger, sugar, and hot water until you have a smooth glaze.
  8. Season and prepare salmon: Pat the salmon filets dry with paper towels, then slice into chunky cubes. Lightly season the salmon pieces with salt.
  9. Remove rice from oven and prep broiler: Carefully take the pan out of the oven and remove the lime leaves. Turn the broiler on high and position the oven rack in the upper third section.
  10. Add salmon and glaze: Scatter the seasoned salmon cubes evenly over the cooked rice. Drizzle the miso glaze all over the salmon and rice surface.
  11. Broil the salmon: Place the pan under the preheated broiler. Cook for 3-5 minutes until the salmon is cooked through and edges are caramelized and slightly charred. Watch carefully to prevent burning.
  12. Garnish and serve: Sprinkle black sesame seeds and the reserved green onion ends over the dish. Serve hot and enjoy your flavorful one-pot salmon and rice meal!

Notes

  • Rinsing the rice thoroughly removes excess starch, preventing it from becoming too sticky.
  • If you cannot find lime leaves, lime zest works well as a substitute to add citrus aroma.
  • Use full-fat coconut milk for a creamy texture and rich flavor.
  • The miso glaze can be adjusted to taste with more maple syrup for sweetness or ponzu for tanginess.
  • Ensure to monitor the broiler closely to avoid burning the salmon glaze.
  • This recipe works well with skinless salmon filets, but skin-on can be used if preferred like crispy.
  • For a vegetarian version, substitute chicken stock with vegetable stock and use a plant-based protein instead of salmon.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Oven Baking
  • Cuisine: Fusion (Japanese-inspired)

Find it online: https://ellarecipe.com/one-pot-salmon-and-rice-recipe/