Spicy Salmon in a Tangerine Tomato Bisque Recipe

Begin preheating the oven to 500.

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth, tangerines, and tomatoes and bring to a boil while whisking constantly. Hang the tea ball from the edge of the pot. Lower the heat and simmer for 40 minutes. Remove from heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot add the sherry and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste.

Arrange salmon in a casserole dish, and pour bisque over top. bake for 10 minutes at 500. Sever on a warm plate with rice or potatoes and enjoy.

You could also use 1 small bread loaf pan per serving of salmon and save the bisque for re use.