30-Minute Easy Salmon, Wild Rice & Kale Soup

30-Minute Easy Salmon, Wild Rice & Kale Soup

Here’s a note from Crystal about her wild salmon wild rice and kale soup: “Wild rice soup is something my family has been making for years- it’s one of our favorite meals! And wild rice is a wonderful whole food produced locally in the north woods of my home state of Wisconsin. Paired with fresh kale from our garden and nutrient-rich seafood- this 30-Minute Salmon, Wild Rice & Kale Soup is incredibly healthy and full of flavor!”
I’ve made wild rice soup with both chicken and ground beef in the past, but never with salmon- and when I saw your Easy Salmon product, I knew it would be the perfect protein to not only make this meal feel fancy, but get dinner on the table in a fraction of the time! Thanks for the opportunity!”
Ingredients:
2/3 cup (uncooked) quick-cooking wild rice

2 tsp olive oil

1 large yellow onion, diced

4 celery stalks, diced

2 Tbs all-purpose flour

1/2 tsp dried thyme
1/2 tsp dried oregano

1/4 tsp dried dill

5 cups vegetable stock

1 cup diced red potato

1 cup diced carrot

1 tsp sea salt

1 package Alaska Gold’s Easy Salmon

2 cups chopped fresh kale

2/3 cup half and half
2 Tbs minced fresh parsley, optional for garnish

Instructions:
1. Prepare the wild rice according to the directions on the package. Cook the rice until al-dente, drain any excess water left over in the pan, and set the rice aside.
2. While the rice is cooking, in medium to large sized soup pot, heat 2 tsp of olive oil and saute the diced onion and celery until tender, about 5 minutes. Sprinkle the flour, thyme, oregano, and dill over the vegetables, stir them around and cook 1 minute more.
3. Pour in the vegetable stock and stir to combine, making sure to scrape the bottom of the pan to loosen and brown bits and flour. Bring to a gentle boil.
4. Add in the diced red potato, carrot, and sea salt and allow to simmer for 8 minutes. Add in the package of Easy Salmon and the chopped kale and cook for 5 more minutes, or until the vegetables are tender and the salmon is cooked through. Stir in the cooked wild rice.
5. Turn the heat off and stir in the half and half. Ladle the soup into bowls and garnish with a sprinkle of fresh chopped parsley. Serve and enjoy!