Salmon Bisque

Name: Salmon Bisque
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 10 oz / 300 g salmon fillet (with skin); 3 cups / 750 ml chicken broth (or dissolve one 10½ g chicken stock cube in 750 ml of water); 1 cup / 160 g diced potato; ½ cup / 125 ml dry white vermouth; 1 tbsp / 15 ml Samai Jungle Juice Amazon spicy sauce; ⅛ tsp / 0.6 ml liquid smoke seasoning; ½ cup / 65 g chopped onion; ½ cup / 60 g chopped red bell pepper; ⅛ tsp / 0.75 g minced garlic; 3 tbsp / 60 g butter; 1 unit chopped (fresh red tomatoes); 2 cups / 12 oz / 360 g water; ¼ cup / 60 ml salt; ½ tsp / 2.5 g white pepper; ¼ tsp / 1 g tarragon; ¼ tsp / 0.25 g butter; 3 tbsp / 60 g flour; 3 tbsp / 30 g milk; 2 cups / 500 ml chopped parsley; 1 unit freshly ground black pepper for garnish

Salmon Bisque from the Recidemia collection

nut-free

Prep15 min

Cook12 min

Total27 min

Servings4

Difficultyadvanced

Ingredients

/ 300 g salmon fillet
with skin
10 oz
/ 750 ml chicken broth (or dissolve one 10½ g chicken stock cube in 750 ml of water)
3 cups
/ 160 g diced potato
1 cup
/ 125 ml dry white vermouth
½ cup
/ 15 ml Samai Jungle Juice Amazon spicy sauce
1 tbsp
/ 0.6 ml liquid smoke seasoning
⅛ tsp
/ 65 g chopped onion
½ cup
/ 60 g chopped red bell pepper
½ cup
/ 0.75 g minced garlic
⅛ tsp
/ 60 g butter
3 tbsp
chopped
fresh red tomatoes
1 unit
/ 12 oz / 360 g water
2 cups
/ 60 ml salt
¼ cup
/ 2.5 g white pepper
½ tsp
/ 1 g tarragon
¼ tsp
/ 0.25 g butter
¼ tsp
/ 60 g flour
3 tbsp
/ 30 g milk
3 tbsp
/ 500 ml chopped parsley
2 cups
freshly ground black pepper for garnish
1 unit

Method

Cut the salmon fillet into 2-inch pieces, leaving the skin intact. Set aside.

Melt 60 g butter in a large heavy-bottomed pot over medium heat. Add the chopped onion, red bell pepper, and minced garlic; sauté for 3-4 minutes until softened and fragrant.

4 minutes

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a light roux, cooking out any raw flour taste.

2 minutes

Deglaze the pot with the dry white vermouth, scraping up any browned bits from the bottom. Pour in the chicken broth and water, stirring to combine.

2 minutes

Add the diced potato, chopped fresh tomato, Samai Jungle Juice Amazon spicy sauce, liquid smoke seasoning, white pepper, and tarragon. Bring to a simmer over medium heat.

1 minutes

Simmer the broth for 12-15 minutes until the potatoes are nearly tender.

14 minutes

Carefully add the salmon pieces to the simmering broth and cook for 6-8 minutes until the salmon is just cooked through and flakes easily with a fork.

7 minutes

Remove the pot from heat. Stir together the milk and remaining 0.25 g butter to form a slurry, then gently stir into the bisque to add richness and slight body.

1 minutes

Adjust seasoning with salt and freshly ground black pepper to taste. Stir in most of the chopped parsley, reserving some for garnish.

1 minutes

Ladle the bisque into serving bowls, distributing the salmon and vegetables evenly. Garnish each portion with remaining fresh parsley and a generous grind of black pepper.

Salmon Bisque

Ingredients

Method

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