Salmon bisque that’s doable on weeknights

  • By Noelle Carter Los Angeles Times
  • Tuesday, March 19, 2013 1:11pm
  • Life

With the depth of flavor in this soup, you’d never guess it came together in under an hour.

Robin’s Restaurant in Cambria, Calif., was happy to share its recipe for rich and creamy salmon bisque, which we’ve adapted below.

Robin’s salmon bisque

¼ cup salted butter

1 cup sliced leeks

1 cup sliced white mushrooms

1 tablespoon minced garlic

2¾ cups (22 ounces) clam juice

2 cups crushed tomatoes

¼ cup chopped fresh parsley

1 tablespoon chopped fresh dill, plus fresh sprigs for garnish

½ teaspoon salt

¼ teaspoon pepper

2 cups cubed fresh salmon (bones removed and cut into 1/2-inch cubes), about 1½ pounds

2 tablespoons flour

2 cups heavy cream

Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.

While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

Ladle the soup into bowls, and serve garnished with dill sprigs.

Makes 8 servings. Per serving: 475 calories; 21 grams protein; 10 grams carbohydrates; 2 grams fiber; 40 grams fat; 20 grams saturated fat; 147 mg cholesterol; 4 grams sugar; 535 mg sodium.

Adapted from Robin’s Restaurant in Cambria, Calif.

More in Life

From Jasper to Banff: A Canadian adventure in an RV

Jennifer Bardsley plans to take her family on two-week roadtrip through Canada in a tent trailer.

Skippers share sea stories at Marysville speaker series

The Bellingham couple will talk about charter cruises on the historic wooden vessel they rebuilt.

Anxiety, or chronic worry, is a growing problem

Paul Schoenfeld shares four approaches to help keep your anxiety from getting out of control.

Expo in Stanwood can help you get ready for the country

The Country Living Expo and Cattlemen’s Winterschool is set for Jan. 27 at the high school.

Find many of our region’s winter birds in the Skagit Valley

If you love birding, also check out these bird-related festivals, lectures and other events.

What’s new this year for travelers in England, Ireland

The nations are improving tourism infrastructures and adding exhibits to well-known sights.

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

Bremerton teacher’s comic aims to defy black stereotypes

Boosted by a successful Kickstarter campaign, the series explores greed, power, racism and religion.

Want to buy a house this year? Here’s how to start saving up

Here are five ways to help you put 10 percent of your income per year toward buying a house.

Most Read