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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