• 4servings
  • 50minutes
  • 239calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3
MineralsCopper, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small sweet red pepper

  2. 1 salmon fillet (8 ounces)

  3. 1/2 cup finely chopped carrot

  4. 1 tablespoon chopped shallot

  5. 1 tablespoon canola oil

  6. 2 garlic cloves, minced

  7. 3 tablespoons all-purpose flour

  8. 1 can (14-1/2 ounces) chicken broth

  9. 2 cups 2% milk

  10. 1 teaspoon seafood seasoning

  11. 1/4 teaspoon Liquid Smoke, optional

Instructions Jump to Ingredients ↑

  1. Salmon Bisque Recipe photo by Taste of Home Broil red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Set roasted pepper aside.

  2. Broil salmon 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. Break salmon into small pieces; set aside.

  3. 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.

  4. Transfer to a blender; add roasted pepper. Cover and puree until smooth. Return to the pan. Stir in the milk, seafood seasoning, Liquid Smoke if desired and salmon; heat through. Yield: 4 servings.


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