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.