Salmon and Shimeji Mushroom Cream Stew
A dish flavored by the umami of salmon.
20 minutes
283kcal
1.0g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Divide the salmon into 3 equal size pieces, season with salt and pepper and completely cover with 1/2 tbsp of flour.
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Cut the hard bottom from the shimeji mushrooms and break apart.
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Divide the onion into wedges.
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Melt 1/2 tsp of butter in a fry pan and fry both sides of the salmon pieces until golden brown. Remove and set aside.
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Add in the remaining butter along with (2) and (3). Lightly fry, sprinkle on 1 tbsp of flour and continue to fry.
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Mix (A) together well, pour in and boil. Allow to simmer for 5-4 minutes.
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Pour in the milk, followed by the salmon. Boil and leave to simmer for 3-4 minutes while occasionally stirring.
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Season with salt, pepper, and soy sauce. Serve immediately.
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