| Salmon Bisque |
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This is a very impressive soup. It has luxurious silky
texture with succulent pieces of salmon arranged on top.
The more health conscious of your guests will be pleasantly
surprised to find out that there is not a drop of cream in
this soup and only 1 Tbsp of butter in the whole pot!
It owes it's beautiful color and thickness to healthy and
fiber rich corn and tomatoes. It's a great soup to serve as a
first course of a dinner party since you can make it a day in
advance and refrigerate it. Just rewarm on medium heat on top
of the stove stirring occasionally. The broiled salmon has to
be done the last minute though. You can marinade and
refrigerate it up to 2 hours before serving. Then just
throw it under the broiler, serve the soup and enjoy the raves :)
Sides: Baguette is a must Wine: Chardonnay Tips: Fish stock (called for in the recipe) is available in many fish markets. |
| Serves 4 as the main course, 6-8 as the first course |
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| Ingredients | Directions |
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1/2 Tbsp butter 1 Tbsp oil 2 medium yellow onions diced 1/4 tsp salt 1/4 tsp sugar |
In a large stock pot, sauté onions in butter and oil on med-low heat until tender (about 5 minutes). Sprinkle with salt and sugar and sauté for another 5-8 minutes or until nicely browned. Remove to a bowl and set aside. |
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1/2 Tbsp butter 10-12 cherry tomatoes halved 2 cloves garlic chopped |
In the same pot, sauté tomatoes on medium heat in butter for 3-4 minutes or until they begin to brown. Add garlic and sauté stirring for another minute. |
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3 1/2 cups unsalted fish stock 1/2 cups dry white wine 1 14.5 oz can of white corn with liquid 1 bay leaf 1 tsp salt 1/4 tsp black pepper |
Return onions back into the pot. Add stock and wine. Add the corn with the liquid from the can. Add bay leaf. Season with salt and pepper (if using salted fish stock, adjust the salt to taste). Turn up the heat, cover, and bring to a boil. Reduce heat to med-low, uncover, and simmer for 15 minutes. |
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1.5 Lb salmon fillet Zest of 1 lemon 1 Tbsp lemon juice 1 Tbsp chopped parsley 1 Tbsp chopped dill 1 Tbsp chopped cilantro 1 Tbsp Dijon mustard 2 Tbsp olive oil 1/4 tsp salt 1/8 tsp pepper |
Divide salmon fillet in half. In a glass or plastic container large enough to hold the salmon in one layer, mix all the ingredients on the left. Add salmon flesh side down. After soup has simmered for 15 minutes, rest one of the salmon piece on top of the soup, cover and simmer for 7 minutes. Refrigerate remaining piece of salmon. Remove the soup from heat. Remove the salmon piece from the soup and remove its skin. Set aside. Don't worry if salmon is not completely cooked through. It will finish cooking when the soup is pureed. Remove the bay leaf from the soup and discard. Preheat the broiler. |
| electric blender |
Uncover the soup and let it cool for 5-10 minutes. Pour the soup into the blender in batches. Do not fill the blender more than two thirds full. Break up the salmon piece from the soup into chunks and add to the blender. Puree until smooth. Pour the soup back into the pot, cover and set on low heat to keep it warm. |
| broiler pan |
Put the salmon piece that is still marinating into a
broiler pan onto its skin. Broil for 6 minutes or until the salmon starts to flake, but is still slightly orange inside. Watch out for the thin parts burning. Check after 3-4 minutes, and if the thin parts start to burn, cover them with a small piece of aluminum foil. (Alternatively, you can grill salmon on mid-high for 6 minutes, or bake it at 425 for 10 minutes) Take the salmon out of the oven and let it rest for a minute. |
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1 Tbsp chopped dill 1 Tbsp chopped parsley |
Ladle the soup into bowls. Flake of salmon pieces from broiled salmon and arrange the flakes in the middle of each bowl. Sprinkle with dill and parsley and serve. |