Share this recipe
2 Tbsp (30 mL) canola oil, divided
1/2 cup (125 mL) finely sliced white onion
1 cup (250 mL) finely chopped red bell pepper
1/2 cup (125 mL) halved pecans
2 cups (500 mL) cooked wild/brown rice blend
1 cup (250 mL) cooked green lentils
1/2 cup (125 mL) vegetable stock
1 lemon, juice and zest
3 Tbsp (45 mL) chopped fresh dill
1/2 cup (125 mL) dried cranberries
to taste, salt and pepper
1 (6 oz/170 g) fillet of salmon, deboned, skin removed
1/2 tsp (2 mL) paprika
Quick tip: Trout, halibut, and haddock are great alternatives to salmon in this recipe.
Please share your location to continue.
Check our help guide for more info.