Salmon Bisque for Two Recipe - Allrecipes.com
  • READY IN 45 mins

Salmon Bisque for Two

Recipe by  

"A quick cream soup with salmon."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Melt butter in a saucepan over medium heat. Stir in onion, and cook until it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed.
  2. Stir in salmon and 1/2 cup half-and-half. Stir in dill, white pepper, and paprika; cook about 10 minutes, stirring occasionally. Remove from heat, and let cool slightly.
  3. In a food processor or blender, puree salmon mixture. Return to saucepan over medium-low heat, and gradually add remaining 1/4 cup half-and-half. Stir in the port, and cook 5 to 7 minutes. Season with salt to taste.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2006

This recipe just needs more half-&-half, about a cup more, and then it tastes terrific. I'd add a little bit more right before blending, and then the rest when it goes back on the stove.

 
Most Helpful Critical Review
May 02, 2005

not good.

 

11 Ratings

Jul 02, 2008

Very good! I used homemade chicken broth in place of the bouillon and the white wine, and added garlic to the roux. Instead of puree-ing, I left everything intact and served as is. Will definitely use again!

 
Sep 22, 2008

This was delicious! Like a previous reviewer I used chicken broth instead of whiten wine and chicken bouillon. I also did not puree the mixture, although I think this would have been delicious. It turned more into a salmon chowder but was very flavorful and tasty.

 
Apr 04, 2011

I used canned salmon for this recipe and it turned out great! I can only imagine how good it would be by the original recipe.

 
Nov 17, 2010

I recently returned from upstate NY with 25 wild, chinhook salmon, so my fish was white and not pink and had a lot less fat than the farm-raised chum salmon that's usually available. Accordingly, I made a few alterations, but overall loved the recipe. I also crisped a few slices of bacon and threw them into the food processor instead of adding salt. I used skim milk and fish stock with sherry to finish in lieu of cream, chicken bouillon and white wine. Overall, the bisque absolutely kicked butt and everyone was mopping their bowls with bread (I may have even seen one of the women actually licking hers...) Everyone has their own tastes, so I imagine that people will prefer their own variations and modifications, but this was a great base for a new "go-to" salmon recipe for my repertoire. Thanks for a great recipe! Gonzo

 
Feb 17, 2010

I was SO disappointment with this bisque - not the flavor so much as the texture! It was almost grainy in texture. I followed the recipe and pureed it thoroughly but, my husband and I both disliked it.

 
Feb 10, 2010

This is a great recipe. I did a few substitutions, as I used 2% milk instead of cream - which brought down the calories. Instead of paprika, is gave the soup a good helping of chili powder - about a full tablespoon. Even with a basic pre-packaged salmon from the grocery store, it was fantastic. Definitely a recipe to keep.

 

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Nutrition

  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 348 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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