Cheese and Cream Stewed Salmon and Vegetables

Cheese and Cream Stewed Salmon and Vegetables

A generous amount of vegetables and salmon simmered in a cheese cream sauce. You can make this easily in one frying pan.

Ingredients: 2 servings

Raw fresh salmon
2 pieces
*Salt and pepper
a small amount
* Cake flour
1 tablespoon
10 g
1/2 small
Shimeji mushrooms
1/2 bag
Corn kernels
1 tablespoon
Green peas (if you have some)
1 tablespoon
☆ Milk
1 cup (200 ml)
☆ Soup stock granules (Consomme bouillon powder)
1 teaspoon
(or if using a stock cube)
(1/2 cube)
Sliced cheese
1 slice
Salt and pepper
a small amount
Fresh parsley
To taste
Parmesan cheese (optional)
a small amount


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.

Story Behind this Recipe

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.