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Salmon Bisque Recipe

   
 

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     Salmon Bisque

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 small sweet red pepper
2 salmon fillets (6 oz. each) - skin removed
1 lemon, juiced
Salt and pepper
1/2 finely chopped carrot
1 tbsp. chopped shallot (or onion)
1 tbsp. canola oil
2 garlic cloves minced
3 tbsp. all-purpose flour
 
1 can (14.5 oz.) chicken broth
2 cups 2% milk
1 tsp. seafood seasoning
1/4 tsp. Liquid Smoke, optional
2 cups frozen corn, optional

Instructions
Broil red pepper 4 in. from heat until skin blisters, about 5 minutes, on a cookie sheet covered with aluminum foil. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately remove pepper from oven and wrap aluminum foil completely around the pepper. Let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Set roasted pepper aside.
In a ziplock bag place salmon fillets, lemon juice, and salt and pepper to taste. Marinate fillets for no more than 45 minutes. Broil salmon 4 in. from heat for 7-10 minutes on each side 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 roaster pepper. Cover and puree until smooth. Return to the pan. Stir in the milk, seasoning, Liquid Smoke and corn if desired, and salmon; heat through.
Serving Suggestions
Salad, Parmesan Herb Muffins


Originally Submitted
10/24/2008





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