A warming meal for busy times – nourishing green soup with creamy coconut milk and wild rice topped with a pan-seared salmon fillet, created in partnership with Imagine®.
December is always hectic, and this year seems especially so. Still, I’m doing my best to not let our family’s busy schedule get the best of me. Sensibly, I’ve accepted all the stuff I don’t have control over; less sensibly, I just signed up to make two dozen cookies for a school function later today.
I don’t want to give up on the spirit of giving or fellowship, but I also want to be sure there’s room in the schedule for smaller moments of togetherness with Brian and my daughters. Sometimes, this means skipping out early on work and making cookies with the kids. Other times, the warmth of the season comes through in a delicious family dinner made with unique and nourishing ingredients.
Little things make a difference – a few candles, special glassware, a festive soundtrack – and an ordinary weekday night turns into something celebratory. And especially with my girls, who (perhaps rightly) see the season as an endless parade of cookies and sweets, it’s nice to create a special moment around a healthful meal instead. Nothing too fancy, just good food and great company.
Imagine® Organic Super Greens Creamy Soup, a vibrant green soup made from fresh spinach, green peas, broccoli, and coconut cream, is at the heart of this dish. Imagine® is committed to using farm-grown ingredients picked at their peak, and these real ingredients shine through in every bite. The Super Greens Creamy Soup is among Imagine’s newest soup line, Super Soups, made with a powerhouse combination of real, nourishing ingredients such as beans, vegetables and body-boosting plants and spices. I dressed the Super Greens Creamy Soup up with a few spoonfuls of green curry paste and wild rice. On top, I added a perfectly seared salmon fillet along with thinly sliced red onions and lime triangles, and minced cilantro.
Besides supreme deliciousness, the best thing about this dish is how quickly it comes together. Make the wild rice ahead, and dinner’s ready in 15 minutes flat. Even if you do need to make the rice, it cooks for 45 hands-off minutes in boiling water.
Nourishing green soup with creamy coconut milk and wild rice topped with a pan-seared salmon fillet. Make the wild rice ahead of time, and the dish comes together in 15 minutes.
- 1 cup dry wild rice rinsed
- 1/2 teaspoon sea salt plus more to taste
- 2 tablespoons green curry paste
- 1 quart Imagine® Organic Super Greens Creamy Soup (32-ounces)
- 2 tablespoons coconut oil
- 4 2-inch thick salmon fillet (about 1 pound total
- lime wedges
- thinly sliced red onions
- 2 tablespoon minced fresh cilantro
To make wild rice, bring a saucepan filled with 4 cups cold water to a boil. Add 1/2 teaspoon sea salt and wild rice. Return to a boil, then turn heat down to medium-low and simmer 45 minutes or until rice is al dente. Drain and set aside.
In a saucepan over medium, add a splash of Imagine® Organic Super Greens Creamy Soup and whisk in green curry paste, and then stir in the rest of the soup. Stirring often, cook until soup is steamy and just bubbling. Add sea salt and fresh ground pepper to taste.
Meanwhile, sprinkle salmon with sea salt. Set a cast iron skillet over medium heat. Add coconut oil, and when shimmering, place salmon skin side down. Cook 4 minutes. Flip carefully, and cook 2 - 4 minutes more, or until salmon is golden on both sides and just cooked through.
Ladle soup into bowls, add 1/3 cup wild rice, and top with salmon. Finish with a squeeze of lime, several slices red onion, and minced cilantro. Serve immediately.
Michelle || Hummingbird High says
i love the color of this soup — it’s so vibrant! xo
Sara @ Cake Over Steak says
This sounds like the perfect winter meal – Sometimes a pureed soup just isn’t enough for dinner in my opinion, but adding the wild rice and salmon brings it to a perfect place. Love it!
Such a great way to use salmon, especially in winter! I make lots of salmon salads but have never tried it with soup
Christiann Koepke says
Wow I love this!! What a super fresh way to use Salmon – all I want right now 🙂
Veronica Manger says
come on… i follow this blog religiously in part because of how brilliant and delicious your soup recipes are. It’s a great cooking blog and i’m disappointed to see an advertisement in place of a main component of the dish. :/ you are better than this!
Hi Veronica, Thanks for the feedback – I understand where you’re coming from. As you know, most of the recipes I share here are cooked from scratch, but with two working parents and two kids in my house, we also turn to shortcuts several times a week. This recipe is simply a reflection of the kinds of everyday meals we eat and I was hoping to spark some inspiration. Imagine broths and soups are a product I frequently use in my kitchen and feed my own family, and I endorse their products wholeheartedly. However, I know this post was a miss for you and do understand why you feel that way. Thanks for reading BkS and taking the time to comment – it really means a lot to me.
Dana B. says
I made this last night and it was amazing! I’m not a skin on the salmon fan so had the butcher take the skin off. I was able to just toss the salmon into the soup from frying pan. I scooped up a few boxes of the Imagine soup…….thank you for the referral to the brand. There are so many brands on the shelf and they are expensive so knowing which one to get saved money and time. Next time I’ll add the rice. Thanks so much!
Carol S. says
This was absolutely wonderful and different! I made it one step easier by using a package of 90-second microwaveable brown rice-wild rice-quinoa blend that I found in the rice aisle at the grocery store. The green curry paste, lime and cilantro make it very special – I would serve this to guests!
So glad to hear this, Carol! Thanks for sharing – it always makes my day to hear about folks loving a recipe.