Easy dinner recipes: Salmon bisque and more
When you’re looking for a dinner idea with a little more substance, but still want to put food on the table fast, you can’t go wrong with hash. It’s one-pan comfort food -- simple and no fuss. For this recipe, take that leftover chicken in the fridge (or pick up a rotisserie chicken from the store on your way home) and cook it up with some cubed potatoes, crumbled chorizo, roasted green chiles and and you can put dinner on the table in less than an hour.(Anne Cusack / Los Angeles Times)
Looking for a simple weeknight fix? A satisfying meal that won’t take all night to prepare? It doesn’t get much easier than this salmon bisque recipe.
With the depth of flavor in this rich and creamy soup from Robin’s Restaurant in Cambria, you’d never guess it came together in less than an hour. Butter, leeks, mushrooms and garlic form the base to this soup, layered with crushed tomatoes, chopped fresh herbs and cubes of fresh salmon. The salmon cooks in just minutes, the fragrant soup thickened at the end with cream. Yes, it’s that easy.
Robin’s was happy to share its recipe, which we’ve adapted below.
Robin’s salmon bisque
Total time: 45 minutes
Servings: 4 to 8
Note: Adapted from Robin’s Restaurant in Cambria, Calif.
1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2¾ cups (22 ounces) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch cubes), about 1½ pounds
2 tablespoons flour
2 cups heavy cream
1. Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.
2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.
3. While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.
4. Ladle the soup into bowls, and serve garnished with dill sprigs.
Each serving: 475 calories; 21 grams protein; 10 grams carbohydrates; 2 grams fiber; 40 grams fat; 20 grams saturated fat; 147 mg cholesterol; 4 grams sugar; 535 mg sodium.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.