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Salmon Bisque

3 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. Cook: 15 min.

Makes

4 servings

Updated: Jun. 30, 2023
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.
Salmon Bisque
Salmon Bisque Recipe photo by Taste of Home
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Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. In a large saucepan, saute carrot and shallot in oil until tender. Add garlic; saute 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  4. 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.

Nutrition Facts

1 cup: 239 calories, 12g fat (3g saturated fat), 43mg cholesterol, 674mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.