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.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Pacific Coast
Seasoning
Dedicated to the
fisherman of the Pacific
Northwest, this blend is all you need to turn average into spectacular! Use as a seasoning for Salmon, crab, halibut, and more. Also add to seafood bisques, chowders and quiches for flavor that is simply unforgettable.
At MorningStar Kitchen we love soup! We love it so much that we celebrate "Soup Season" every January
If  you like the look of this soup, check out some of our other soup recipes, like our 
Farmhouse Roasted
Onion Soup
Pink Peppercorns
While they have a fresh,
peppery flavor, pink
peppercorns are not pepper.
They are the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle.
Pink Peppercorns from MorningStar Kitchen
Hawaiian Alaea
Sea Salt 
Harvested from Hawaii's
clay-lined salt ponds, this
salt is ideal for Home Chefs who want to distinguish themselves. It locks in the moisture and flavor of grilled and roasted meats; and its robust earthy and sweet flavors make it perfect for brines, rubs, marinades, and more. 
Hawaiian Alaea Sea Salt from MorningStar Kitchen