Upper Peninsula Wild Rice & Smoked Salmon Bowl

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

A refined bowl featuring nutty wild rice, flaky smoked salmon, and fresh herbs, inspired by the Great Lakes region's natural bounty. This North American-inspired seafood recipe (gluten-free), ready in about 55 minutes, pairs wild rice blend, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 blend
• 2 cups water
• 1/2 tsp salt
• 6 oz smoked salmon
• 1 cup cooked quinoa
• 1/2 cup fresh dill
• 1/4 cup capers
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 cup chives

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Combine wild rice blend, 2 cups water, and 1/2 tsp salt in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until tender and water absorbed.
2. Step 2: Fluff cooked rice with a fork and let cool slightly while preparing other components.
3. Step 3: In a large bowl, gently fold together flaked smoked salmon, cooked quinoa, chopped dill, drained capers, lemon juice, olive oil, and black pepper.
4. Step 4: Fold in cooked wild rice blend until evenly distributed, being careful not to overmix the salmon.
5. Step 5: Divide mixture into bowls and garnish with fresh chives.
6. Step 6: Serve immediately for optimal texture and flavor.