Cheese and Cream Stewed Salmon and Vegetables

Name: Cheese and Cream Stewed Salmon and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Cut the salmon into bite sized pieces.
2
Sprinkle with the * ingredients.
3
Cut the potato in half, then into 5 mm slices.
4
Thinly slice the onion.
5
Cut the carrot into quarters, then slice thinly.
6
Optionally make some decorative cutouts.
7
Shred apart the shimeji mushrooms.
8
Heat up the butter in a frying pan and pan fry the salmon.
9
When both sides are cooked, add the ingredients and all the vegetables.
10
Bring to a boil, then simmer over low heat for about 10 minutes, until the vegetables are cooked through.
11
Season with salt and pepper when the vegetables are cooked.
12
Turn off the heat, add the sliced cheese and mix until the cheese has melted.
13
Transfer to serving plates, sprinkle with parsley and enjoy.
14
Optionally sprinkle with some Parmesan cheese for an even richer cheesy flavor.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pieces Raw fresh salmon, 1 dash *Salt and pepper, 1 tbsp * Cake flour, 10 grams Butter, and more.

Yes, Cheese and Cream Stewed Salmon and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!