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1
Pre-heat the oven to 390F/200C.
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2
Skin the salmon fillet, sprinkle salt lightly on both sides and let it sit while you make the sauce.
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3
Melt the butter in a sauce pan and add the flour.
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4
You don't need to sift.
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5
Whisk with a balloon whisk, and after the flour is mixed well, add milk.
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6
After whisking for a while, the sauce will thicken a little.
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7
Continue to whisk, ensuring that the bottom of the pan doesn't get burned.
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8
Turn off the heat after the sauce thickens to your liking.
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9
Pat the salmon dry with a paper towel and cut it into bite-size pieces (removing bones that you find).
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10
Slice the onion and cut the mushrooms.
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11
Heat oil in a pan, fry the onion, then add the mushrooms and continue frying.
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12
When the onions are translucent and the mushrooms are cooked through, push the mixture to one side of the pan.
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13
Place the salmon in the pan and fry both sides.
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14
Do not mix the salmon with the mushrooms and onions.
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15
Take out the salmon and set it aside.
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16
Add the fried onion and mushrooms to the bechamel sauce and mix well.
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17
Fill oven-safe dishes about halfway with rice, then pour the bechamel sauce over the rice.
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18
Place the salmon on top.
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19
Scatter shredded cheese over the salmon, then sprinkle with cheese powder, panko and parsley as desired.
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20
Put in the oven which has been pre-heated to 390-445F/200-230C and bake until the cheese is melted and nicely browned.
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21
I used the salmon skins to make a salad..
