Skip to main content

Wild Rice with Salmon Stew

Filling and flavorful meal combining fish and whole grains with herby dill and tangy lemon.
Bowl of rice with a salmon and vegetable topping.
Prep time: 20 minutes
Cook time: 30 to 40 minutes
Makes: 8 Servings
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
1 cup diced onion
2 cloves garlic, chopped or ½ teaspoon garlic powder
¾ cup chopped carrot
2 stalks celery, chopped
2 cups bite-sized cubed sweet potato, white potato or winter squash
4 to 5 cups low-sodium vegetable broth
¾ cup corn (fresh, frozen or canned, drained and rinsed)
1 can (16 ounces) pink salmon, drained (mash bones and skin)
½ teaspoon black pepper
¾ teaspoon dried dill
1 teaspoon lemon juice
2 to 3 cups cooked wild rice or wild rice mix, heated
chopped parsley (optional)
lemon slices (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. 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.
  4. 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.
  5. Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.
  6. Place ¼ to ⅓ 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.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Serve stew over other cooked whole grains such as brown rice or quinoa.
  • Try other fresh or dried herbs, such as basil, oregano, sage or rosemary.
  • Including the bones and skin of the salmon adds calcium and healthy oil (omega-3 fatty acids) to the stew.

Thanks to the Food Hero Indigenous Peoples Workgroup for this recipe.

Comments

I used a fresh fillet of salmon in this recipe and the whole thing was delicious. The variety of vegetables adds a ton of flavor. Reheated leftovers were still great the next day since the salmon was in broth it stayed moist. I served this to many kids who enjoyed the salmon. 

You might also like...

Recipes A to Z (without photos)

Butternut Apple Crisp
Butternut squash and apples are topped with a cinnamon-spiced oat crumble baked to a golden brown.

Butternut Apple Crisp

Great dessert that combines warm and comforting fall flavors.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 Cups
Stuffed Peppers with Turkey and Vegetables
Platter of multicolored baked bell peppers stuffed with ground turkey, vegetables and mushrooms.

Stuffed Peppers with Turkey and Vegetables

Colorful bell peppers filled with ground turkey, fresh vegetables and delicious Italian flavors.
Prepare:
10 minutes
Cook:
90 minutes
Makes:
6 Pepper Halves
Pinto Bean Dip
Bean dip topped with jalapeno peppers served with baby carrots.

Pinto Bean Dip

A quick and easy bean dip that comes together in 5 minutes.
Prepare:
5 minutes
Makes:
3 ¼ cups
Peanut Butter Yogurt Dip
Small bowl of yogurt and peanut butter mix served with sliced apples.

Peanut Butter Yogurt Dip

Creamy, salty, and sweet, this peanut butter dip comes together in 5 minutes and is perfect with apples and celery.
Prepare:
5 minutes
Makes:
12 Tablespoons (¾ cup)
Honey Mustard Dressing
Bottle of dressing displayed with a salad.

Honey Mustard Dressing

Homemade yogurt-based honey mustard dressing- sweet and tangy!
Prepare:
5 minutes
Makes:
12 tablespoons
Refrigerator Pickled Cucumbers
Sliced cucumbers in mason jars with pickling brine.

Refrigerator Pickled Cucumbers

Make your own crispy pickles at home with this simple recipe.
Prepare:
20 minutes
Makes:
1 pint
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.