Salmon Soup Bisque Recipe

1/2 lb fresh salmon
4 tbsp butter
1/4 cup minced green onion
1 clove garlic, minced
1/4 cup flour
2 cups milk
3 cups half-and-half
1/2 cup tomato puree or paste
2 tbsp dry sherry
1 tsp salt
1 tbsp minced fresh dill or spice dill
1/4 tsp ground white pepper
dill or watercress for garnish

Cook salmon, or poach: cool, flake, and set aside.

In large saucepan, melt butter; stir in onion and garlic, and saute till clear. Blend in flour with whisk. Cook 5 minutes on medium heat. Whisk in milk and half-and-half; stir until thick (takes awhile – don’t let it stick).

Add remaining ingredients except garnish. Stir well, then add salmon. Simmer 15 minutes, then serve.

Garnish with dill or watercress.

Mark Warner
Mark H. Warner was raised in Juneau and he has been fishing the waters of Alaska for more than 30 years. He grew up working with his father developing Doc Warner’s from its earliest days. After getting his Ph.D. in Mechanical engineering, he went to work in the industry where he later completed an Executive MBA. Then in 2010, his father, Doc, offered Mark and his wife, Kristina, the opportunity to move back to Alaska and operate the lodge full-time. Today, Mark has over 25 years of experience with Doc Warner’s. His knowledge and experience teaching people about self-guided fishing in Alaska are now used to create lasting memories for Doc Warner’s guests.
Posted in Recipes, Salmon Recipes

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