coconut cream green soup...coconut cream green soup with pan-seared salmon

The recipe coconut cream green soup with pan-seared salmon can be made in about 1 hour. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $8.14 per serving. This main course has 490 calories, 43g of protein, and 19g of fat per serving. It will be a hit at your Autumn event. 1267 people have tried and liked this recipe. This recipe from Brooklyn Supper requires lime wedges, cilantro, sea salt, and rice. With a spoonacular score of 100%, this dish is spectacular. Similar recipes are Pan seared salmon in spiced coconut milk, Pan seared salmon in spiced coconut milk, and Perfect Pan-Seared Salmon with 4 Ingredient Lemon Butter Cream Sauce.

Ingredients

Cooking Instructions

1. 01

   To make wild rice, bring a saucepan filled with 4 cups cold water to a boil.

2. 02

   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.

3. 03

   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.

4. 04

   Add sea salt and fresh ground pepper to taste.Meanwhile, sprinkle salmon with sea salt. Set a cast iron skillet over medium heat.

5. 05

   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.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.

6. 06

   Serve immediately.