Cut each salmon fillet into fourths. Sprinkle with sake.
Remove the leaves from the turnips, then cut them into bite-sizes. No need to peel. Cut off the hard stems from the shimeji mushrooms, then shred into small clumps.
Chop up the turnip leaves roughly.
Coat the salmon with flour. Grill both sides without oil on a non-stick pan. You will simmer them later, so there's no need to cook them thoroughly.
Add milk and consomme soup stock in a pot. Heat until slightly bubbly. Season with salt and pepper.
Add the salmon, turnip, and shimeji mushrooms into the pot from step 5. Cover the pot and simmer for roughly 3 minutes. Taste, and add salt if you'd like.
Add the desired amount of the turnip leaves. Steam for roughly 5 minutes. Dish it up, and serve with dried parsley.
Story Behind this Recipe
I came up with this simple recipe to take in lots of nutrients in a single dish!
If you simmer the turnip too much, it will fall apart. Make sure to turn the heat off when the turnip is slightly firm in step 6. It will become softer when steamed. Please adjust the amount of salt depending on the saltiness of the salmon.