Another delicious way to prepare salmon beside the usual grilling, baking, smoking, and other popular methods, is to make it into a soup. This recipe for salmon bisque is another of all my all time favorites, and it’s especially tasty on a cold winter day. So let’s get cooking!
Salmon Bisque – (Serving Size 4 to 6)
- 6-8 small sweet peppers
- 3 tablespoons butter
- 2 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 tablespoons minced garlic
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup white wine
- 6 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 ½ cup milk
- ½ to 1 salmon fillet cooked and flaked
How to Prepare
Step #1 – Catch some Alaskan Salmon!
Step #2- Bake and flake salmon fillet (temperature and time will depend on size, but baking at 400 degrees for 15 – 20 minutes is about average)
Step #3- Cut sweet peppers in half and roast (broil) 4 inches from the heating element until skin blisters, about 5 minutes, skin side up.
Step #4- Finely chop roasted peppers, carrots, celery, and onion
Step #5- Add the rest of the ingredients and mix together thoroughly in large soup pot
Step #6- Bring to a gentle boil, then simmer on low heat for 20 minutes, or until reaching a desired consistency.
Step #7- Remove bay leaves, serve, and enjoy!
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