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.

Salmon Bisque 1  

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.Salmon Bisque 3

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.Salmon Bisque 2

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 Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Servings: 6

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup diced onions
  • 1 1/2 teaspoons minced garlic
  • 1 cup diced tomatoes
  • 1 1/3 cups clam juice
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound of uncooked salmon cut into 1/2 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

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