A quick, elegant dish with perfectly cooked salmon. The first time I made it as directed, except omitted dill (don't care for it), and added 1/4 cup water with the mushrooms to help them cook down. DH and I agreed it was the tastiest, easiest fish I've ever made! The second time, the grocery store was out of shiitake mushrooms, so I subbed portabellos. Flavor was acceptable, but they turned the sauce an unappetizing gray. So, stick to the shiitakes!
So quick, so easy, so tasty & so filling! Other than substituting 1% milk (to lower the colsterol) & cooking sherry (I didn't have the real stuff), I followed the recipe exactly & served it with my Wisconsin Cheese Pull Apart Bread. Thanx Chia!
I also made a few changes to the recipe. I used wild pacific salmon instead of farmed salmon. I had dried shiitake mushrooms already in the house so I used them. That worked for me. I actually made the recipe twice. The first time I used half-and-half. Then I wanted to try something lower in fat. So I substituted coconut milk. The bisque was plenty rich and creamy with the coconut milk. I also used arrowroot starch instead of cornstarch because I think it's less likely to be genetically modified. The first time I made the recipe it tasted a little bland. The second time I added some Old Bay seasoning. That was a good move. It tasted great.
This was delicious! I made a few changes to the recipe but it still turned out great. I used potatoes instead of mushrooms and used half 2% milk and the rest half and half. I also added a good amount of Old Bay seasoning. I was so pleased with how it turned out! The potatoes gave the bisque a slightly grayish color, but I didn't care since I was just making it for me. I didn't bother to peel them, so that could have made a difference. I'll definitely make this again!