Best Robins Salmon Bisque Recipes

ROBIN'S SALMON BISQUE

Robin's Salmon Bisque image

We frequent Cambria, California often. One of our favorite restaurants is Robin's. They have a DELICIOUS, to die for, salmon bisque. This is their recipe.

Provided by Shelley Ann

Categories < 15 Mins

Time 15m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
2 cups sliced leeks
1/2 lb sliced mushrooms
1 tablespoon crushed garlic
46 ounces clam juice or 46 ounces fish stock
4 cups canned crushed tomatoes in puree
1/2 cup chopped fresh parsley
2 teaspoons dried dill weed
1 teaspoon salt
1/2 teaspoon pepper
4 cups salmon, boned and cut into 1/2 inch cubes
4 cups cream
1/4 cup flour
fresh dill sprig (to garnish)

Steps:

Melt butter in a large pot. Add leeks, mushrooms & garlic. Saute' for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for approximately 3 to 5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish w/fresh dill sprigs.

Nutrition Facts : Calories 301.3, Fat 23.5, SaturatedFat 14.5, Cholesterol 73.1, Sodium 679.6, Carbohydrate 20.1, Fiber 1.1, Sugar 4.6, Protein 4.1

SALMON BISQUE

Salmon Bisque image

Nutrition experts recommend 2 fish meals per week. This soup recipe from Barbara Parks of Renton, Washington is a tempting way to meet this dietary goal and extend expensive fresh salmon. Even though it uses 2% milk, it has a rich mouth feel. Serve with a salad and a crusty whole-grain bread.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 small sweet red pepper
1 salmon fillet (8 ounces)
1/2 cup finely chopped carrot
1 tablespoon chopped shallot
1 tablespoon canola oil
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
2 cups 2% milk
1 teaspoon seafood seasoning
1/4 teaspoon Liquid Smoke, optional

Steps:

Broil red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Set roasted pepper aside., Broil salmon 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. Break salmon into small pieces; set aside. , In a large saucepan, saute carrot and shallot in oil until tender. Add garlic; saute 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Transfer to a blender; add roasted pepper. Cover and puree until smooth. Return to the pan. Stir in the milk, seafood seasoning, Liquid Smoke if desired and salmon; heat through.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 674mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges