Steps to Make Quick Salmon in Soy Milk Cream Sauce

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Ultimate Salmon in Soy Milk Cream Sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Salmon in Soy Milk Cream Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmon in Soy Milk Cream Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salmon in Soy Milk Cream Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Salmon in Soy Milk Cream Sauce using 12 ingredients and 13 steps. Here is how you cook that.

I wanted to have salmon in cream sauce, but I was concerned about the calories. So I used soy milk to make to it healthier. Steam-cook the vegetables so that the moisture comes out before adding the soy milk. Don't let the soy milk boil. This is delicious made with chicken thighs or wings. Recipe by Goma choco

Ingredients and spices that need to be Get to make Salmon in Soy Milk Cream Sauce:

1. 3 pieces Salmon filets
2. 1 dash Salt and pepper
3. 1 tbsp Katakuriko
4. 1 tsp Olive oil (or vegetable oil)
5. 1 Onion
6. 1 packet King oyster mushrooms
7. 1 packet Buna shimeji mushrooms
8. 3 to 4 leaves Chinese cabbage
9. 2 bunches Spinach
10. 200 ml Soy milk (unprocessed)
11. 4 grams Soup stock (granules)
12. 1 dash Salt

Steps to make 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.

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