Pacific Coast Salmon Bisque
Yield: 4-6 Servings
1 Lb. Salmon Filet
6 Tablespoons Unsalted Butter, Divided
1 Tablespoon Olive Oil
2 Tablespoons Grated Vidalia Onion
4 Tablespoons All Purpose Flour
2 Cups Low Sodium Chicken Stock
1 Cup Rose’ Wine
2 Tablespoons Tomato Paste
2 Teaspoons Pacific Coast Seasoning
1 Tsp. Hawaiian Alaea Sea Salt
½ Teaspoon Ground Pink Peppercorns
2 Cups Half and Half
½ Cup Crème Fraiche
2 Tablespoons Dill Fronds or Minced Flat Leaf Parsley
This is another recipe where we take advantage of the fresh salmon pulled from the waters of the Great Lakes. (We call it "Pacific Coast Salmon Bisque" because we've used our Pacific Coast Seasoning Blend in tribute to the fishermen - and women - in the Pacific Northwest). Like our Salmon Cakes, this recipe offers an elegant touch to any meal. But don’t let the word “elegant” scare you, because this one works well will almost everything, from a fresh side salad to complete a light and satisfying meal, to a constructed sandwich for a casual evening in front of a fire . . . to a starter for a more formal meal. No matter how you choose to use it, we know you’ll love this bisque. OK, go ahead and call it soup! And suddenly you’ve taken all the mystery out of the recipe and made it easy on yourself!
Place a large saute pan over medium heat. Add olive oil and 2 tablespoons butter. Heat until butter melts. Place salmon in the pan, increase heat to medium high, and saute until flaky. Remove from pan and set aside to cool slightly. Once cool enough to handle, remove skin and break up the meat into flakes.
Meanwhile, add grated onion to the saute pan and cook, stirring frequently, until it becomes transparent. Add remaining butter and flour to the pan. Cook over medium heat, stirring constantly, for 5 minutes until flour has cooked through.
Add chicken stock, wine, tomato paste, seasoning blend, salt, and pepper. Blend well, and cook over medium heat, stirring frequently, for 20-25 minutes until mixture has reduced by 1/3 to ½.
Once it has reduced, add Half and Half, stir to combine, and continue to cook over medium heat until mixture is warm.
Once blended and warm, add flaked salmon. Cover and let stand for 5 minutes while the salmon warms through. Ladle into bowls, garnish with a dollop of Crème Fraiche and a sprinkling of parsley or dill.