Wild Rice With Salmon Stew Recipes

SALMON WITH WILD RICE

Steps:

• Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
• Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
• In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
• Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
• Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
• Serve with the rice and pour remaining half of orange juice mixture over the salmon.

WILD RICE WITH SALMON STEW

Steps:

• Wash hands with soap and water.
• In a saucepan over medium heat, cook the onion in oil for 2 to 3 minutes. Add the garlic, carrots and celery and cook until the vegetables are soft.
• Add the potato and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until the potato is tender.
• Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.
• Place 1/4 to 1/3 cup cooked wild rice in the bottom of a bowl and ladle stew over the rice. Top with chopped parsley and lemon slice, if desired.
• Refrigerate leftovers within 2 hours.

SANTA FE SALMON WITH FRESH SPINACH WILD RICE

Steps:

• Santa Fe Salmon.
• Cut salmon into 4 servings; season with salt and pepper. Wash hands.
• Preheat large saute pan on medium-high 2-3 minutes. Combine tomatoes and mayonnaise in medium bowl.
• Coat both sides of salmon, using tongs, with tomato mixture and place in saute pan. Add remaining tomato mixture to pan and cover. Cook 3-5min until temperature reaches 145°F Cook time will vary depending on the thickness of the fillets. Serve.
• Spinach Wild Rice. (I usually use 90 sec Uncle Ben's rice).
• Place spinach and butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes.
• Stir in rice and microwave 4 more minutes.
• Let stand 2 minutes, sprinkle with cheese, if using, and serve.

CHICKEN WILD RICE SOUP I

Steps:

• Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
• Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)