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Spicy Salmon in a Tangerine Tomato Bisque Recipe

Ingredients

How to make it

  • Begin preheating the oven to 500.
  • Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
  • Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth, tangerines, and tomatoes and bring to a boil while whisking constantly. Hang the tea ball from the edge of the pot. Lower the heat and simmer for 40 minutes. Remove from heat and allow to cool.
  • When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot add the sherry and reheat over medium heat.
  • Whisk the heavy cream and salt into the soup and season with pepper to taste.
  • Arrange salmon in a casserole dish, and pour bisque over top. bake for 10 minutes at 500. Sever on a warm plate with rice or potatoes and enjoy.
  • You could also use 1 small bread loaf pan per serving of salmon and save the bisque for re use.

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    " It was excellent "
    chefmeow ate it and said...
    Wow, great job on creating a classic. THis sounds amazing. Great post and a very high 5.
    Was this review helpful? Yes Flag

The Cook

sckewer Guelph, CA

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