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To the rice, add one can of coconut milk and two cups of water.
Add a big pinch of salt and mix it all together.
Bring the rice, coconut milk, water, and salt to a boil.
Add the green onions to a bowl of miso paste along with soy sauce, olive oil, black pepper, and turmeric.
Whisk together the scallions, miso, soy sauce, olive oil, turmeric, and pepper to create a chunky paste, then toss in the salmon to coat.
Slice the salmon into fillets and add to your miso glaze.
Once the rice boils, lower the heat to a simmer and stir to prevent sticking.
Stir the rice to make sure nothing is sticking.
Add a nice layer of spinach as a flavor barrier.
Top with lime and lay the fillets in to steam, covered, for 12 to 16 minutes.
Finish with a final squeeze of lime and fresh cilantro before serving.