Curried Squash Bisque with Salmon Burgers

Frozen salmon burgers are a great convenience food to have and they accompany this curried squash bisque recipe very well.

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Yield4 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 cup Onions - minced
  • 2 tsps Ginger root - finely minced fresh or bottled
  • 1 1/4 tsps Curry powder
  • 1/2 cup Kitchen Basics unsalted chicken stock
  • 1 (10 oz) package Winter squash - frozen, defrosted overnight in refrigerator
  • 3/4 cup 2% milk
  • 1/4 tsp Ground black pepper
  • 1/4 tsp Stevia extract powder
  • Salt - to taste
  • 1/3 cup Light mayonnaise, Hellman's
  • 3 tbsps Plain low-fat yogurt - Stonyfield Farms
  • 3 tbsps Minced, fresh chives - or 1 teaspoon dried
  • 2 tbsps Pickle relish - or capers
  • 1/2 tsp Lemon pepper - or 1/4 teaspoon black pepper
  • 4 (3.2 oz) SeaPak Salmon Burgers - frozen
  • 48 Asparagus spears - bottom 1-2 inches snapped off and discarded, spears cut into 1-inch pieces
  • 2 cups Water
  • 2 Tangerines - or Clementines, peeled and sectioned
  • 1 cup Blueberries
  • 2 1/2 tbsps Balsamic vinegar
  • 2 tbsps Pecans - or walnuts, lightly toasted and coarsely chopped
Calories 332
Total Fat 12g
Carbohydrates 13g
Fiber 7g
Protein 24g

Instructions

  1. Layer onions, ginger, curry, chicken stock, and squash in a medium saucepan. Cover, bring to a low boil, then reduce heat and simmer for 20 minutes until tender and soup has thickened.
  2. Mix mayonnaise, yogurt, chives, pepper, and dill relish or capers. Cover and chill.
  3. Add water and a collapsible metal steamer or pasta insert to a 2- to 3-quart saucepan. Cover, bring to boil, and add cut asparagus spears, then tips. Cover and steam until vegetables are tender and easily pierced with a fork, about 5 to 7 minutes, depending upon size.
  4. Lightly mist a 12-inch non-stick skillet or griddle with olive oil. Cook burgers for 2 to 3 minutes per side. Do not overcook. Arrange burgers and vegetables on 4 serving plates.
  5. Stir milk into soup. Season with pepper, salt and stevia. Pour into 4 bowls.
  6. Combine fruit and vinegar in a medium-size bowl. Toss, divide between serving plates and garnish with nuts. Top burgers and/or vegetables with chive relish and serve with soup. Serve fruit salad for dessert.