Salmon Bisque Recipe
Salmon bisque is full of great, healthy omega oils, and is very easy to make! This is perfect for using up some of that leftover smoked salmon you have from your appetizer.
You can also make this with canned or fresh cooked salmon if you want. Salmon is very healthy for you, and I highly recommend finding ways to get salmon into your weekly diet. This bisque is a perfect way to start!
INGREDIENTS:
1/8c butter
1/8c celery, really finely chopped
1/8c carrots, really finely chopped
1 tsp dried minced onion
2c light cream
dash salt
dash pepper
dash nutmeg
dash tarragon
1/2 cup finely chopped salmon
Put the butter, celery, carrots and onion into a saucepan on low heat. Stir constantly as you heat up the mixture gently. Be cautious with this step - if you burn the butter you're going to have to start all over again :) After about five minutes the carrots should get nice and mushy. So far so good.
Next, add in the cream, salt, pepper, nutmeg and tarragon. Turn the heat up to high. This is to get everything to thicken nicely. Again, keep stirring constantly so it doesn't burn. When it starts to gently roll, add in half of the salmon (1/4 cup). This half you really want to soak, dissolve, add color and thickness to the bisque. Stir it continuously for about ten minutes so that it all gets mushy.
Once the spoon is being coated with the goop, add in the rest of the salmon. You only want this part to cook for maybe 3 minutes so this salmon retains its texture. Pour into two bowls. Garnish with fresh pepper and parsley!
You get two servings of about 8oz each, or a single person could TRY to eat the entire thing as a meal. I only got halfway through my bowl when I tried to eat it as a meal. It's very thick and filling!
In terms of carbs, salmon has zero carbs. Butter has zero carbs. The tiny amounts of the other items really aren't worth counting. Light cream has on average 8g per cup - so that would be 8g per serving here. Check the cream you're using for the exact value for your recipe. So really, the cream you use determines the carb count of this dish.
Enjoy! This is REALLY tasty :)
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You can also make this with canned or fresh cooked salmon if you want. Salmon is very healthy for you, and I highly recommend finding ways to get salmon into your weekly diet. This bisque is a perfect way to start!INGREDIENTS:
1/8c butter
1/8c celery, really finely chopped
1/8c carrots, really finely chopped
1 tsp dried minced onion
2c light cream
dash salt
dash pepper
dash nutmeg
dash tarragon
1/2 cup finely chopped salmon
Put the butter, celery, carrots and onion into a saucepan on low heat. Stir constantly as you heat up the mixture gently. Be cautious with this step - if you burn the butter you're going to have to start all over again :) After about five minutes the carrots should get nice and mushy. So far so good.
Next, add in the cream, salt, pepper, nutmeg and tarragon. Turn the heat up to high. This is to get everything to thicken nicely. Again, keep stirring constantly so it doesn't burn. When it starts to gently roll, add in half of the salmon (1/4 cup). This half you really want to soak, dissolve, add color and thickness to the bisque. Stir it continuously for about ten minutes so that it all gets mushy.
Once the spoon is being coated with the goop, add in the rest of the salmon. You only want this part to cook for maybe 3 minutes so this salmon retains its texture. Pour into two bowls. Garnish with fresh pepper and parsley!
You get two servings of about 8oz each, or a single person could TRY to eat the entire thing as a meal. I only got halfway through my bowl when I tried to eat it as a meal. It's very thick and filling!
In terms of carbs, salmon has zero carbs. Butter has zero carbs. The tiny amounts of the other items really aren't worth counting. Light cream has on average 8g per cup - so that would be 8g per serving here. Check the cream you're using for the exact value for your recipe. So really, the cream you use determines the carb count of this dish.
Enjoy! This is REALLY tasty :)
Lisa Shea's Library of Low Carb Books
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