Salmon Bisque
A friend told us about this amazing salmon bisque that she had eaten when she was in Cambria. Since salmon was on sale at the grocery store, I decided to try to recreate this dish.
I had some fresh dill that I had bought for another recipe, and wasn’t sure what to put it in. Luckily dill and salmon are a great combination.
I must admit that this dish is rather rich. But then again, it’s a bisque. Bisques aren’t exactly light, or at least all of the ones that I’ve tasted have never been.
Make yourself a nice hearty bowl of salmon bisque tonight. You’ll be wondering why you never thought of making this before.
Salmon Bisque
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 2 tablespoons unsalted butter
- ½ cup diced onions
- 1½ teaspoons minced garlic
- 1 cup diced tomatoes
- 1⅓ cups clam juice
- 2 tablespoons chopped fresh parsley
- 1½ teaspoons chopped fresh dill
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ pound of uncooked salmon, cut into ½ inch chunks
- 1 tablespoon flour
- 1 cup heavy cream
Instructions
- Heat butter in a Dutch oven over medium high heat. Once the butter is melted, add onions and garlic and sauté until onions are translucent, about 3 minutes. Meanwhile, puree tomatoes in a blender.
- Add pureed tomatoes, clam juice, parsley and dill to the Dutch oven. Bring to a simmer. Add salt, pepper and salmon. Gently stir to combine. Simmer until the salmon is fully cooked, about 5 minutes.
- Meanwhile mix the flour and heavy cream in a small bowl. Whisk until the flour is well combined in the cream.
- Slowly add cream to the soup, once the salmon is cooked. Simmer until soup has thickened slightly, about 5 minutes.
- Serve hot.
Adapted from Los Angeles Times
