Prepare Seafood: Pat the salmon fillets dry, sprinkle with salt and black pepper, and set aside for later use.

Cook Salmon: In a skillet, heat coconut oil over medium-high heat. Sear the salmon fillets for 3-4 minutes on each side until golden brown and cooked through. Set aside.

Cook Shrimp: In the same skillet, add shrimp and cook for about 1 minute on each side until they turn pink and opaque. Transfer to a plate and set aside.

Sauté Aromatics: Add chopped garlic, onions, and grated ginger to the skillet. Sauté on low heat for about 5 minutes.

Deglaze and Simmer: Pour in the dry white wine and deglaze the pan, letting it simmer for 1-2 minutes.

Make Sauce: Stir in coconut milk, miso paste, fish sauce, soy sauce, white pepper, water, and sriracha. Bring to a gentle boil to thicken.

Combine Seafood: Return cooked salmon to skillet and cook for another 2 minutes. Stir in basil and lime juice, then add shrimp, cooking for an additional minute.

Serve: Spoon jasmine rice into bowls, top with seafood and coconut miso sauce. Garnish with cilantro, scallions, sesame seeds, and a drizzle of sesame oil.