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Salmon Bisque

 Salmon Bisque
Nutrition experts recommend 2 fish meals per week. This soup recipe from Barbara Parks of Renton, Washington is a tempting way to meet this dietary goal and extend expensive fresh salmon. Even though it uses 2% milk, it has a rich mouth feel. Serve with a salad and a crusty whole-grain bread.
4 ServingsPrep: 35 min. Cook: 15 min.


  • 1 small sweet red pepper
  • 1 salmon fillet (8 ounces)
  • 1/2 cup finely chopped carrot
  • 1 tablespoon chopped shallot
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups 2% milk
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon Liquid Smoke, optional


  • Broil red pepper 4 in. from the heat until skin blisters, about 5
  • minutes. With tongs, rotate pepper a quarter turn. Broil and rotate
  • until all sides are blistered and blackened. Immediately place
  • pepper in a bowl; cover and let stand for 15-20 minutes. Peel off
  • and discard charred skin. Remove stems and seeds. Set roasted pepper
  • aside.
  • Broil salmon 4 in. from the heat for 8-12 minutes or until fish
  • flakes easily with a fork. Break salmon into small pieces; set
  • aside.
  • In a large saucepan, saute carrot and shallot in oil until tender.
  • Add garlic; saute 1 minute longer. Stir in flour until blended.

2 of 2

Salmon Bisque (continued)

Directions (continued)

  • Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes
  • or until thickened.
  • Transfer to a blender; add roasted pepper. Cover and puree until
  • smooth. Return to the pan. Stir in the milk, seafood seasoning,
  • Liquid Smoke if desired and salmon; heat through. Yield: 4 servings.
Nutritional Facts: 1 cup equals 239 calories, 12 g fat (3 g saturated fat), 43 mg cholesterol, 674 mg sodium, 14 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.