Salmon Bisque

Name: Salmon Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 946 milliliters chopped peeled baking potato; 237 milliliters chopped celery; 59 milliliters dry white wine; 680 grams evaporated skim milk; 59 milliliters finely chopped fresh parsley; 2 Tbsps chopped fresh parsley; 1 teaspoon lemon juice; 808 grams no-salt-added chicken broth; 237 milliliters chopped onion; 454 grams salmon fillet, skinned and cut into 1/2-inch pieces; 1 teaspoons salt; 1 Tbsp vegetable oil; 1 teaspoon white pepper

Salmon Bisque might be a good recipe to expand your main course repertoire. This gluten free recipe serves 10. One portion of this dish contains approximately 17g of protein, 5g of fat, and a total of 204 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up baking potato, evaporated skim milk, parsley, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat oil in a Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and celery; saut 10 minutes or until tender.

Ingredients you will need

Celery

Onion

Add potato and next 4 ingredients (potato through broth). Bring to a boil; reduce heat, and simmer 20 minutes or until tender.

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Potato

Broth

Place potato mixture in a blender, and process until smooth. Return pured mixture to pan; stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally.

Ingredients you will need

Potato

Milk

Wine

Equipment you will use

Blender

Frying Pan

Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently.

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Lemon Juice

Fish

Sprinkle with parsley.

Ingredients you will need

Parsley

Equipment

Dutch Oven

Blender

Frying Pan

Ingredients

Servings:

946milliliters

chopped peeled baking potato 237milliliters

chopped celery 59milliliters

dry white wine 680grams

evaporated skim milk 59milliliters

finely chopped fresh parsley 2Tbsps

chopped fresh parsley 1teaspoon

lemon juice 808grams

no-salt-added chicken broth 237milliliters

chopped onion 454grams

salmon fillet, skinned and cut into 1/2-inch pieces 1teaspoons

salt 1Tbsp

vegetable oil 1teaspoon

white pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.