Indulge in comfort food with this brothy miso coconut sauce salmon dish. Ready in under 30 minutes and cooked in one pan, it offers just the right amount of spiciness for a satisfying meal.
Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
Heat a non-stick skillet over medium heat, melt coconut oil. Add salmon fillets and sear, about 3-4 minutes on each side. Remove from skillet and set aside.
In the same skillet, place shrimp in a single layer, sear for 1 minute. Season with salt and pepper. Flip and sear the other side, 1 minute. Transfer to a plate.
Now add garlic, onion and ginger to the skillet. Cook for 5 minutes over low heat. Deglaze with white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes.
Add coconut milk and bring to a boil. Stir in miso until completely dissolved. Add fish sauce, soy sauce and white pepper. Then add water and sriracha.
Add salmon back to the skillet. Allow to cook for 2 minutes. Stir in basil leaves and lime juice. Add shrimp and cook for 1 minute more.
Divide rice among bowls. Top with salmon, shrimp and coconut sauce. Serve with cilantro, scallions, a sprinkle of red pepper flakes and sesame seeds. Finish off with a little sesame oil. Enjoy!