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1
Shred apart the maitake mushrooms.
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2
Thinly slice the onion.
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3
Lightly season the salmon with salt and pepper and dust with some extra flour (not included in the ingredient list).
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4
Pan fry on both sides until golden brown.
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5
Put the butter and a little vegetable oil in a frying pan.
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6
Add the onions and stir fry a little, then add the mushrooms and continue stir frying.
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7
When the onions and mushrooms have wilted, sprinkle in the 1 or 1 1/2 tablespoons of flour.
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8
If you add the flour after you've stir fried the onions and so on instead of cooking it with butter alone, lumps are less likely to form.
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9
Add the milk and soup stock cube and adjust the seasoning with salt and pepper.
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10
Heat until the sauce is just simmering, stir and it's done.
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11
Pour over the cooked salmon to finish.
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12
Use less flour if you want a thinner sauce.
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13
I usually make an extra portion of this (salmon and sauce), and use it the next day on pasta for my lunch.
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14
Add the following to the leftover sauce to make the pasta dish: A little spinach, a little milk, grated cheese, and 1 portion of pasta.
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15
Cook the pasta.
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16
In the meantime, flake the salmon and stir-fry.
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17
Thin out the sauce a little by adding milk.
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18
(Use cream instead for an even tastier version.)
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19
Season with salt and pepper, and add some grated cheese.
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20
Just before the pasta is done, add the spinach to the cooking water.
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21
You can boil it separately if you like.
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22
Mix the cooked pasta with the sauce and it's done.
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23
It's a chore to make this pasta from scratch, but with leftover sauce, you can prepare a lunch for yourself in no time.
