DIY Light Salmon Tomato Bisque
Wild caught salmon is one of our favorite fish. So, in line with our cooking philosophy of healthy, tasty meals, we lightened up a salmon bisque recipe we found online. We often visit Cambria, on the central coast of California and one of our favorite restaurants is Robin's. We always get the salmon bisque in either a cup or a bowl. It's one of our favorite meals there. While looking for a salmon bisque recipe, much to our surprise, we found Robin's recipe. This is a lighter version that was absolutely delicious and, as you can tell from the photo, looks very elegant as well. It was easy to put together and takes about an hour start to finish. Hope you enjoy it.
SERVES: 4 main course, 8 first course
PREP TIME: 30 minutes
COOK TIME: 30 minutes
INGREDIENTS:
1/4 walnut oil
1 medium sized leek, sliced thin
1-1 1/2 cups white mushrooms
2 large garlic cloves, minced
2 3/4 cup fish stock (we make our own but you can substitute clam juice. Here's the link on making fish stock. http://tomandanitamorgan.blogspot.com/2015/05/how-to-make-fish-or-seafood-stock.html
2 cans (14 1/2 ounce) organic whole tomatoes with juice, squeezed by hand to crush
2 tablespoons of tomato paste
1/4 cup fresh parsley
1/4 cup fresh dill (plus sprigs for garnish)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 pounds fresh wild caught salmon, cut into cubes
2 tablespoons flour
1 1/4 cups fat free evaporated milk
PREPARATION:
1. In a Dutch oven heat oil on medium high heat until hot. Add the oil and, when it's hot, add the leeks, mushrooms and garlic. Cook, stirring frequently until the leeks are soft and translucent.
2. Stir in the fish stock/clam juice, crushed tomatoes with juice, parsley and dill. Add the salt and pepper.
3. In a measuring cup, add the evaporated milk and flour and mix with a wire whisk until thoroughly combined without any lumps. Add this to the soup mixture and bring to a boil.
4. Turn the heat to simmer and, using the immersion blender, puree the soup mixture.
5. Add the salmon and continue to simmer for about 7 minutes until soup has thickened.
PLATING:
Warm the soup bowls in a warming oven and ladle soup into the heated bowls and garnish with a sprig of dill.
Bon appetit,
Tom and Anita
DIY Light Salmon Tomato Bisque
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