Salmon Bisque Recipes

Steps:

• 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., 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. , 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 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.

Steps:

• Saute the onion& celery in the butter until the onion is translucent.
• Stir in the flour, dill, salt, garlic, Worcestershire sauce, and pepper.
• Add milk, stir until mixed well, cook until thickened.
• Flake the salmon and stir into the bisque, add shrimp.
• Heat through.
• Season to taste.
• Serve with two slices of lemon floating on top.

Steps:

• Melt butter in a large pot. Add leeks, mushrooms & garlic. Saute' for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for approximately 3 to 5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish w/fresh dill sprigs.

Steps:

• Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
• Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Steps:

• Combine first six ingredients (salmon, tomato juice, celery, onion, water and parsley) and simmer fifteen minutes.
• Add the next six ingredients (baking soda, honey, salt, pepper, butter and cornstarch).
• Mix well until the butter has completely melted and thin with milk. Using less or more milk for the consistency you like.

Steps:

• cut the salmon into 3/4" pieces, set aside.
• in a large saucepan melt butter.
• add mushrooms and leeks, cook until tender 5-10 minutes.
• stir in chicken stock, dill, pepper to taste, bring to a boil.
• combine half& half with cornstarch, stir into mushroom mixture.
• lower heat to medium, cook until thickened and bubbly.
• add salmon, cook 4-5 minutes until salmon flakes easily.
• add dry sherry.
• garnish with extra dill, if desired.