Best Wild Rice And Salmon Soup Recipes

Salmon Wild Rice Soup image

Provided by dicentra

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups fish stock or 3 cups chicken broth
1 1/2 cups sliced mushrooms
3/4 cup chopped onion
1/2 cup sliced celery
1 teaspoon minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon dried rosemary
1 cup cooked wild rice
1 cup milk, divided
1 lb salmon steak, cubed
1 tablespoon cornstarch
salt and pepper
2 slices crisp bacon, crumbled

Steps:

Combine stock, vegetables, garlic, dry mustard and rosemary in slow cooker; cover and cook on low 6-8 hours.
Add the wild rice and ½ cup milk during the last 20 minutes.
Add the salmon; cover and cook on high 10-15 minutes. Stir in combined remaining ½ cup milk and cornstarch, stirring 2-3 minutes.
Season to taste with salt and pepper. Sprinkle each bowl with bacon.

Nutrition Facts : Calories 265.1, Fat 13.9, SaturatedFat 3.9, Cholesterol 51.3, Sodium 317.3, Carbohydrate 11.9, Fiber 1.2, Sugar 1.6, Protein 22.4

Salmon and Wild Rice Chowder image

Provided by Julesong

Categories Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 shallot, finely chopped
3/4 cup minced leek, white and light green part only
2 cloves garlic, minced
1/2 cup diced celery
1/2 teaspoon minced fresh thyme
1 1/2 tablespoons flour
3 (8 ounce) bottles clam juice or 24 ounces fish stock
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
1 cup cooked wild rice
1/3 lb salmon, cut into 3/4 inch pieces
1 cup heavy cream
2 tablespoons chopped fresh basil
1 dash Tabasco sauce
salt
white pepper, to taste

Steps:

In a stockpot over medium heat, melt the butter; add the shallot, leek, garlic, celery, and thyme and sauté until tender, about 5 to 7 minutes.
Stir in the flour and cook slowly, stirring, for 3 to 4 minutes.
Whisk in the clam juice or fish stock and cook until thickened.
Add the reconstituted tomato, cooked wild rice, salmon, cream, and basil and simmer for 5 to 10 minutes or until the salmon is cooked through.
Season to taste with Tabasco, salt, and white pepper.
Serve with good, crusty bread.
Makes 4 to 6 servings.
Note: if you're not familiar with those dining, the fish stock is safest- many people are allergic to shellfish; unsalted chicken broth can also be used; other types of fish may also be substituted for the salmon.

Salmon With Wild Rice image

Provided by Chris Reynolds

Categories < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups wild rice
3 cups chicken broth or 3 cups vegetable broth
3 tablespoons fresh grated orange zest
2 tablespoons orange juice
1 teaspoon sea salt
1 tablespoon unsalted butter
1/2 cup chopped pecans
1/2 cup chopped green onion
1/2 cup dried cranberries
1/2 cup chopped fresh Italian parsley
2 cups fresh orange juice
1 whole star anise
1 teaspoon sea salt
1/2 cup olive oil
2 garlic cloves
1/2 teaspoon ground cumin
4 (6 ounce) salmon fillets

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.

Nutrition Facts : Calories 894.7, Fat 49.2, SaturatedFat 8.2, Cholesterol 85, Sodium 1862.7, Carbohydrate 65.8, Fiber 7, Sugar 14.5, Protein 50