Salmon and Cabbage Simmered in Milk

1. 1

   Cook the salmon in a dry non-stick frying pan until it is golden brown on all sides.

2. 2

   Cut the cabbage into large-ish easy to eat pieces.

3. 3

   Spread the cabbage around the frying salmon.

4. 4

   Before the cabbage begins to wilt, add in the milk and soup stock granules.

5. 5

   Cover the pan with a lid, and let it simmer for about 5 minutes.

6. 6

   Dissolve the katakuriko in cold water and pour into the pan.

7. 7

   Continue to cook until the sauce thickens.

8. 8

   Done Serve on a plate to finish and season with a little bit of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.