Salmon in Soy Milk Cream Sauce
Salmon in Soy Milk Cream Sauce

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, salmon in soy milk cream sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Salmon in Soy Milk Cream Sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Salmon in Soy Milk Cream Sauce is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have salmon in soy milk cream sauce using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Salmon in Soy Milk Cream Sauce:
  1. Make ready pieces Salmon filets
  2. Get Salt and pepper
  3. Make ready Katakuriko
  4. Get Olive oil (or vegetable oil)
  5. Prepare Onion
  6. Make ready packet King oyster mushrooms
  7. Make ready packet Buna shimeji mushrooms
  8. Get to 4 leaves Chinese cabbage
  9. Take bunches Spinach
  10. Get Soy milk (unprocessed)
  11. Make ready Soup stock (granules)
  12. Prepare Salt
Steps to make Salmon in Soy Milk Cream Sauce:
  1. Slice the onion thinly. Divide the king oyster mushrooms into 2-3 sections and slice into thin sticks. Divide the buna shimeji mushrooms into small clusters. Cut the Chinese cabbage into 1-2 cm pieces.
  2. Wash the spinach, blanch it briefly and then cool in cold water. Squeeze it out lightly, and cut into 3 cm pieces.
  3. Sprinkle the salmon with a little salt and pepper to pre-season it, then dust with katakuriko. (You could cut the salmon into easy to eat pieces).
  4. Put some oil in a deep non-stick frying pan (or use more oil if using a regular, not-non-stick frying pan) and line the bottom with the salmon. Cover with a lid and steam-fry.
  5. If the heat is too strong, the salmon will burn before it's cooked through, so watch the heat level.
  6. When the salmon is browned on the surface, turn it over and cook in the same way with the lid on on the other side. Take the salmon out of the frying pan, and cook the vegetables and mushrooms in the same pan.
  7. Put in the onion, king oyster and buna shimeji mushrooms and the Chinese cabbage and stir fry quickly. Put the lid back on and steam-cook over low heat. Be careful not to let it burn.
  8. If you are using a regular frying pan that's not non-stick, you may need to add a bit more oil.
  9. When everything has softened up and the ingredients start to release their moisture, add the soy milk and soup stock. Put the salmon back in and simmer a little over low-medium heat.
  10. If the vegetables and mushrooms don't exude much moisture, add a bit more soy milk.
  11. When the soy milk has warmed through and the surface is bubbling a little, add the spinach, taste and adjust the seasoning with salt to finish.
  12. Once you add the soy milk, adjust the heat so that it doesn't boil up. If it does boil the soy milk will coagulate and separate and the sauce won't look nice.
  13. If the sauce is not creamy enough, thicken by adding katakuriko dissolved in water.

So that’s going to wrap it up with this exceptional food salmon in soy milk cream sauce recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!