• Fresh salmon2 fillets
• Potato1
• Carrot1/2 small
• Onion1/4
• Shiitake mushrooms1/2 bag
• Corn1 tbsp
• (if available) Green peas1 tbsp
• Butter10g
• Sliced cheese1 slice
• Salt and peppera pinch
• Parsleyto taste
• (optional) Parmesan cheesea pinch
• ★Salt and peppera pinch
• ★All-purpose flour1 tbsp
• ★Milk1 cup
• ★Instant consommé1 tsp
• (※if using bouillon cube)(1/2 cube)

1. 1

   Cut the 2 salmon fillets into bite-sized pieces and coat evenly with the ★ salt, pepper, and ★ 1 tbsp all-purpose flour for preparation.

2. 2

   Cut the potato into 5mm-thick half-moon slices, slice the 1/4 onion thinly, cut the 1/2 small carrot into decorative shapes or thin diagonal slices, and break apart the 1/2 bag shiitake mushrooms.

3. 3

   Heat 10g butter in a frying pan, cook the salmon until both sides are golden brown, then add the ★ (1 cup milk and 1 tsp instant consommé) along with all the prepared vegetables, 1 tbsp corn, and 1 tbsp green peas (if available).

4. 4

   Once it comes to a boil, cover and simmer on low heat for about 10 minutes until the vegetables are tender.

5. 5

   When the vegetables are cooked, season with a pinch of salt and pepper, remove from heat, add 1 slice of cheese, and stir gently with a wooden spatula until the cheese melts smoothly.

6. 6

   Dish into a serving bowl, garnish with parsley to taste, and finish. Add a pinch of Parmesan cheese if desired for a richer flavor.

Slice the vegetables thinly so they cook through quickly, which will result in a smooth and even finish for the entire dish.

• Calories260 kcal
• Protein19 g
• Fat11 g
• Carbs19 g
• Sodium1.4 g