Reviewed: Apr. 4, 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.

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5 users found this review helpful

Reviewer:

Terry Tripp

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Walhalla, South Carolina, USA

Living In: Lexington, South Carolina, USA

Reviewed: Nov. 9, 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

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4 users found this review helpful

Reviewer:

Tuna Tuesday

Cooking Level: Expert

Reviewed: Feb. 16, 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.

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4 users found this review helpful

Reviewer:

Carole

Reviewed: Feb. 9, 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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4 users found this review helpful

Reviewer:

LauraS

Cooking Level: Expert

Home Town: Chardon, Ohio, USA

Living In: Troy, Ohio, USA

Reviewed: 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.

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7 users found this review helpful

Reviewer:

kristinarocks

Reviewed: Jul. 2, 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!

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10 users found this review helpful

Reviewer:

BRANDIMOS

Reviewed: 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.

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15 users found this review helpful