Cheese and Cream Stewed Salmon and Vegetables

Name: Cheese and Cream Stewed Salmon and Vegetables
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Raw fresh salmon; 1 dash ＊Salt and pepper; 1 tbsp ＊ Cake flour; 10 grams Butter; 1 Potato; 1/2 small Carrot; 1/4 Onion; 1/2 bag Shimeji mushrooms; 1 tbsp Corn kernels; 1 tbsp Green peas (if you have some); 200 ml ☆ Milk; 1 tsp ☆ Soup stock granules (Consomme bouillon powder); 1 (or if using a stock cube); 1 slice Sliced cheese; 1 dash Salt and pepper; 1 Fresh parsley; 1 dash Parmesan cheese (optional)

cookpad.japan @cookpad_jp

Fall is the time for delicious fall salmon. I usually pan fry raw salmon or use it in hot pots, but I made a western style stewed dish this time.

I sliced the vegetables thinly so that they cook through quickly. Recipe by annnnn

Fall is the time for delicious fall salmon. I usually pan fry raw salmon or use it in hot pots, but I made a western style stewed dish this time.

I sliced the vegetables thinly so that they cook through quickly. Recipe by annnnn

cookpad.japan @cookpad_jp

Fall is the time for delicious fall salmon. I usually pan fry raw salmon or use it in hot pots, but I made a western style stewed dish this time.

I sliced the vegetables thinly so that they cook through quickly. Recipe by annnnn

Fall is the time for delicious fall salmon. I usually pan fry raw salmon or use it in hot pots, but I made a western style stewed dish this time.

I sliced the vegetables thinly so that they cook through quickly. Recipe by annnnn

Saved

Ingredients

2 servings

2pieces Raw fresh salmon
1 dash＊Salt and pepper
1 tbsp＊ Cake flour
10 gramsButter
1Potato
1/2 smallCarrot
1/4Onion
1/2 bagShimeji mushrooms
1 tbspCorn kernels
1 tbspGreen peas (if you have some)
200 ml☆ Milk
1 tsp☆ Soup stock granules (Consomme bouillon powder)
1(or if using a stock cube)
1 sliceSliced cheese
1 dashSalt and pepper
1Fresh parsley
1 dashParmesan cheese (optional)

Saved

Steps

1

Cut the salmon into bite sized pieces. Sprinkle with the ＊ ingredients.
2

Cut the potato in half, then into 5 mm slices. Thinly slice the onion. Cut the carrot into quarters, then slice thinly. Optionally make some decorative cutouts. Shred apart the shimeji mushrooms.
3

Heat up the butter in a frying pan and pan fry the salmon. When both sides are cooked, add the ☆ ingredients and all the vegetables.
4

Bring to a boil, then simmer over low heat for about 10 minutes, until the vegetables are cooked through.
5

Season with salt and pepper when the vegetables are cooked. Turn off the heat, add the sliced cheese and mix until the cheese has melted.
6

Transfer to serving plates, sprinkle with parsley and enjoy. Optionally sprinkle with some Parmesan cheese for an even richer cheesy flavor.