Sierra's Recipe of the Week
Another healthy recipe for you guys, this time a Coconut Cream Green Soup w/ Pan-Seared Salmon! Enjoy! 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 (alternative - a thick creamy soup of your choice) 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 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 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. 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 up. Cook 4 minutes, nudging gently with the spatula to prevent sticking. Flip carefully, and cook 2 - 4 minutes more, or until salmon is golden on both sides. 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.