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haileypham
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In a large Dutch oven, bring the rice, coconut milk, water, and salt to a boil.
Meanwhile, whisk together the scallions, miso, soy sauce, olive oil, turmeric, and pepper to create a chunky paste, then toss in the salmon 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, squeeze over lime, and nestle the salmon on top to steam, covered, for 12 to 16 minutes.
Finish with a final squeeze of lime and fresh cilantro before serving.