In a large Dutch oven, bring the rice, coconut milk, water, and salt to a boil
Whisk together the scallions, miso, soy sauce, olive oil, turmeric, and pepper to create a chunky paste
Toss the salmon in the paste to coat
Once the rice boils, lower the heat to a simmer and stir to prevent sticking
Shield the rice with a layer of spinach and squeeze over lime
Nestle the salmon on top and steam, covered, for 12 to 16 minutes
Finish with a final squeeze of lime and fresh cilantro before serving
