Salmon Bisque

Salmon Bisque
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I’m always looking for new and interesting ways to eat salmon since we are blessed to have so much of it here on the Kenai Peninsula. We often eat it grilled, broiled, pan-fried, smoked, in pasta, or as burgers. This recipe immediately caught my attention because it was different from the other salmon recipes I had tried and was perfect for this time of year – a creamy, thick soup.

 

To be fair, this isn’t technically a true “bisque,” which is a smooth soup of French origin made from lobster, shrimp, or crab.  I had a true lobster bisque once in San Diego and it was so astonishing a soup that I still remember it nearly 15 years later (and it is probably one of the reasons I was drawn to this recipe). Although not a true bisque, this rich, paprika-scented soup with bright, fresh lemon flavor is a lovely pairing with tender flaked salmon. It’s simple enough to make any day of the week, but elegant enough to serve for guests. In my book, that makes it a keeper.

Salmon Bisque

Yield: 4 servings

IMG 3686 Salmon Bisque

Adapted from An Edible Mosaic

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup white wine
  • 5 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 cup heavy cream
  • 1 lb salmon (I used wild sockeye), seasoned with salt and pepper, cooked and flaked
  • 2 tablespoons fresh chives, finely chopped, for serving

Instructions

  1. To a large pot over medium heat, add the butter and oil. Add the onion, carrots, celery, cooking about 5-7 minutes. Stir in the garlic, thyme, bay, tomato paste, paprika, salt and pepper. Cook another 1 minute. Turn the heat up to high and stir in the wine, followed by the broth and Worcestershire. Bring to a simmer, turn down the heat, cover and cook 20 minutes or until the vegetables are very soft, stirring occasionally. Remove from heat and discard bay leaves.
  2. Using a hand immersion blender, blend the soup until very smooth. Stir in the lemon juice and heavy cream. Ladle the soup into bowls and top with flaked salmon and chives, with lemon wedges on the side.

Notes

I pan-fried my salmon in a little bit of oil for this recipe, but you can also bake, broil, or poach it.

http://www.alaskafromscratch.com/2013/02/18/salmon-bisque/

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7 comments
spaul40
spaul40

When do you add the cooked salmon to the bisque? I only see salmon being added after it is already in the bowls.

MariAP
MariAP

I made this last Sunday. Didn't have thyme or bay leaves but my hubby and son loved it. Will make again!

timba
timba

Looks awsome salmon is my fav fish i gata try it thx.

jenn
jenn

Looks delish, and a whole lot less fattening then the picture looks.

wendipqa
wendipqa

Could you used canned salmon as it is already cooked and flaky?

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