Smoked Fish & Wild Rice Bowl with Lemon-Dill Dressing

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty grain bowl inspired by Upper Peninsula foraging traditions, featuring locally smoked fish and earthy wild rice with a bright citrus dressing. This American-inspired vegetarian recipe, ready in about 70 minutes, pairs Wild rice, Smoked salmon fillet, Fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Wild rice
• 8 oz Smoked salmon fillet
• 3 tbsp Fresh dill
• 1 Lemon
• 3 tbsp Olive oil
• 1 cup Rainbow carrots
• 1 cup Cherry tomatoes
• 1/4 cup Red onion
• 2 tbsp Greek yogurt
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse wild rice under cold water until water runs clear, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender and water is absorbed.
2. Step 2: While rice cooks, finely dice red onion and slice carrots into 1/4-inch matchsticks. Toss with 1 tbsp olive oil, salt, and pepper. Roast at 400°F for 20 minutes until caramelized and tender.
3. Step 3: Flake smoked salmon into bite-sized pieces, discarding any skin. Reserve 1 tbsp of lemon juice for dressing. Finely chop 2 tbsp dill for the dressing.
4. Step 4: Whisk together Greek yogurt, remaining 2 tbsp olive oil, lemon zest, 1 tbsp lemon juice, and 1 tbsp chopped dill until smooth. Season with additional salt and pepper to taste.
5. Step 5: Once rice is cooked, fluff with a fork and let cool slightly. Arrange roasted vegetables, flaked salmon, cherry tomatoes, and cooled rice in a bowl. Drizzle with lemon-dill dressing until evenly coated and glossy.