• 1 tablespoon vegetable oil
• 1 cup diced onion
• 2 cloves garlic, chopped or 1/2 teaspoon garlic powder
• 3/4 cup chopped carrots
• 2 stalks celery, chopped
• 2 cups bite-sized cubed sweet potato or white potato
• 4 to 5 cups low-sodium vegetable broth
• 3/4 cup corn, fresh, frozen or canned (drained and rinsed)
• 1 16-ounce can pink salmon, drained (and skin removed, if desired)
• 1/2 teaspoon pepper
• 3/4 teaspoon dried dill
• 1 teaspoon lemon juice
• 2 to 3 cups cooked wild rice or wild rice mix, heated
• Chopped parsley (optional)
• Lemon slices (optional)

1. In a saucepan over medium-high heat, sauté onion in oil for 2 to 3 minutes. Add garlic, carrots and celery and continue to sauté until they are soft.

2. Add potato and vegetable broth. Bring to a boil; reduce heat and simmer for about 10 minutes until potato is tender.

3. Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.

4. Place 1/4 to 1/3 cup cooked wild rice in the bottom of a bowl and ladle stew over the top. Top with chopped parsley and lemon slice, if desired.

Refrigerate leftovers within 2 hours.