Salmon Bisque Recipe
Salmon Bisque Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 15 min.

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

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. 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.
Originally published as Salmon Bisque in Country Woman January/February 2006, p41

Nutritional 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.

  • 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
  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. Yield: 4 servings.
Originally published as Salmon Bisque in Country Woman January/February 2006, p41

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MY REVIEW
cast_iron_king User ID: 1236761 64429
Reviewed Nov. 26, 2013

"I had to change this up a bit, to use items I had on hand. I didn't have red pepper or the shallot, so I substituted white onion and a half cup of chopped celery instead. It turned out great! A nice, hearty bisque that fills and satisfies. Very easy to prepare and tastes like it came from a fine restaurant. I finished it off with a drizzle of olive oil. Definitely on the "do it again" list!"

MY REVIEW
zmarie User ID: 1401063 133251
Reviewed Jul. 20, 2010

"What a wonderful way to sneak in vegetable servings with your fish! This is a quick recipe that tastes like you spent hours at the stove!"

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