Nourishing green soup with creamy coconut milk and wild rice topped with a pan-seared salmon fillet.
Coconut Cream Green Soup with Pan-Seared Salmon
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
 

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. 

Recipe Type: Dinner
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
  • 1 cup dry wild rice rinsed
  • 1/2 teaspoon sea salt plus more to taste
  • 2 tablespoons green curry paste
  • 1 quart ImagineĀ® 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
Instructions
  1. 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.
  2. In a saucepan over medium, add a splash of ImagineĀ® 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.
  3. 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.

  4. 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.