Robin’s Salmon Bisque: A Coastal California Classic

Cambria, California, with its rugged coastline and artistic spirit, holds a special place in my heart, and so does Robin’s restaurant. I can still vividly recall the first time I savored their salmon bisque – a revelation of creamy, rich flavor that perfectly captured the essence of the coast. It was a chilly evening, the fog rolling in from the Pacific, and that bowl of bisque was a warm, comforting embrace, a true taste of sophisticated seaside dining. This recipe, a direct gift from the culinary minds at Robin’s, aims to bring that same oceanic magic to your own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 12
• Yield: Approximately 4 quarts
• Dietary Type: Contains Fish, Dairy

Ingredients

This recipe yields a generous amount, perfect for a gathering or for enjoying generous portions over a few days.

• 1/2 cup butter
• 2 cups sliced leeks, white and light green parts only
• 1/2 lb sliced mushrooms (cremini or button work well)
• 1 tablespoon crushed garlic
• 46 ounces clam juice or 46 ounces fish stock
• 4 cups canned crushed tomatoes in puree
• 1/2 cup chopped fresh parsley
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups salmon, boned and cut into 1/2-inch cubes (fresh or frozen and thawed)
• 4 cups heavy cream
• 1/4 cup all-purpose flour
• Fresh dill sprigs, for garnish

Equipment Needed

• Large, heavy-bottomed pot or Dutch oven
• Wooden spoon or heatproof spatula
• Whisk
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

The beauty of Robin’s Salmon Bisque lies in its straightforward preparation, allowing the quality of the ingredients to shine. Follow these steps carefully to recreate this coastal gem.

1. Begin by melting the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Ensure the pot is large enough to accommodate all the ingredients.
2. Once the butter has melted and is shimmering, add the sliced leeks and sliced mushrooms. Sauté these vegetables, stirring occasionally, for approximately 5 minutes, until they have softened and the leeks are translucent.
3. Add the crushed garlic to the pot and sauté for another minute until fragrant, being careful not to burn it.
4. Pour in the clam juice (or fish stock), canned crushed tomatoes, chopped fresh parsley, dried dill weed, salt, and pepper. Stir everything together to combine.
5. Bring this liquid mixture to a simmer. Once it’s at a gentle simmer, carefully add the salmon cubes to the pot.
6. Cook the salmon for approximately 3 to 5 minutes, just until it is opaque and cooked through. Overcooking the salmon will make it tough, so keep a close eye on it.
7. Reduce the heat to low. In a separate small bowl, whisk together the heavy cream and all-purpose flour until you have a smooth, lump-free mixture. This is your thickening agent.
8. Slowly stir the cream and flour mixture into the pot with the salmon and broth. Continue to whisk gently as you add it to ensure it disperses evenly and prevents lumps from forming.
9. Reheat the bisque gently over low heat, stirring constantly, until it has thickened to your desired consistency. Do not allow it to boil vigorously once the cream has been added. This usually takes a few minutes.
10. Taste and adjust seasoning if necessary, adding a little more salt or pepper to your preference.
11. To serve, ladle the warm bisque into bowls and garnish each serving with a fresh dill sprig.

Expert Tips & Tricks

To elevate your Robin’s Salmon Bisque experience even further, consider these professional insights:

• Leek Preparation is Key: When slicing your leeks, be sure to wash them thoroughly after slicing. Dirt and grit can hide between the layers. Also, focus on using only the white and light green parts, as the dark green tops can be tough and less flavorful in a delicate bisque.
• Mushroom Moisture: If your mushrooms seem particularly watery, consider sautéing them separately in a dry pan first to release some of their moisture before adding them to the leeks. This will help concentrate their flavor.
• Salmon Quality Matters: For the best flavor, use fresh, high-quality salmon. If using frozen salmon, ensure it’s completely thawed before cubing and adding to the bisque.
• The Roux Alternative: For those who prefer a smoother texture or have gluten sensitivities, you can omit the flour and create a roux by cooking equal parts butter and flour in a separate pan until golden brown before whisking it into the hot liquid. Alternatively, a cornstarch slurry (1 tablespoon cornstarch whisked with 2 tablespoons cold water) can be used as a gluten-free thickener, added towards the end of cooking.
• Don’t Overcook the Salmon: This is crucial. The salmon should be just cooked through when added and will continue to cook gently in the warm bisque. If you cook it too long, it will become dry and flaky, losing its tender texture.
• Creamy Consistency: If you desire an even creamier bisque, you can reserve a portion of the cooked salmon, gently flake it, and then, before serving, whisk a small amount of the hot bisque into a blender with the reserved salmon. Puree until smooth and then stir this back into the main pot for an extra velvety texture. However, the current recipe aims for a slightly chunkier, more rustic presentation with distinct salmon pieces.

Serving & Storage Suggestions

Robin’s Salmon Bisque is a star on its own, but it also pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio. For a heartier meal, serve it with crusty bread for dipping, or alongside a simple green salad with a light vinaigrette.

Storage:
This bisque is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:
When reheating, gently warm the bisque over low heat on the stovetop, stirring occasionally. Avoid bringing it to a rapid boil, as this can cause the cream to separate. If the bisque seems too thick after refrigeration, you can thin it out with a splash of additional cream or milk.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	301.3 kcal
Calories from Fat		211 g
Total Fat	23.5 g	36%
Saturated Fat	14.5 g	72%
Cholesterol	73.1 mg	24%
Sodium	679.6 mg	28%
Total Carbohydrate	20.1 g	6%
Dietary Fiber	1.1 g	4%
Sugars	4.6 g	18%
Protein	4.1 g	8%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is a classic, there’s always room for a personal touch.

• Vegetarian Option: For a vegetarian twist, omit the salmon and increase the mushrooms. Consider adding roasted red peppers or a touch of smoked paprika for depth of flavor. Use vegetable broth instead of fish stock or clam juice.
• Herbal Infusion: Experiment with other fresh herbs like thyme or chives, adding them in the last few minutes of cooking for a brighter flavor.
• Spicy Kick: A pinch of cayenne pepper or a dash of hot sauce can add a welcome warmth to the bisque.
• Creaminess Control: For a lighter version, you can substitute some of the heavy cream with half-and-half or even whole milk, though this will affect the richness and texture.

FAQs

Q: Can I make this bisque ahead of time?
A: Yes, you can prepare the bisque up to the point of adding the salmon and cream. Store it in the refrigerator and then gently reheat and add the salmon and cream just before serving.

Q: My bisque is not thickening. What did I do wrong?
A: Ensure you have created a smooth paste with the flour and cream before adding it to the hot liquid. Also, make sure the bisque is simmering gently while you stir in the thickening mixture, and allow it to cook for a few minutes to activate the flour’s thickening properties.

Q: What kind of salmon is best for this bisque?
A: Any type of salmon will work, but a flavorful salmon like sockeye or king salmon will impart a richer taste to the bisque.

Q: Can I use frozen salmon?
A: Yes, frozen salmon can be used. Ensure it is fully thawed before cutting into cubes and adding it to the bisque.

Q: Is this recipe very fishy?
A: The clam juice or fish stock provides a base flavor, but the rich creaminess of the bisque balances the seafood notes, making it nuanced rather than overwhelmingly “fishy.”

Final Thoughts

Robin’s Salmon Bisque is more than just a soup; it’s an experience. It’s the taste of a coastal breeze, the warmth of a cozy evening, and the comfort of a well-loved recipe. I encourage you to try this dish, to savor its depth of flavor, and perhaps, to create your own cherished memories around its comforting presence. Share it with loved ones, pair it with your favorite wine, and let the taste transport you to the charming shores of Cambria. Your feedback and any personal variations you discover are always welcome – happy cooking!