✿Milk Soup With Salmon, Turnip, And Shimeji Mushrooms Recipe by cookpad.japan
Cooking Instructions 1 Cut each salmon fillet into fourths. Sprinkle with sake. 2 Remove the leaves from the turnips, then cut them into bite-sizes. No need to peel. Cut off the hard stems from the shimeji mushrooms, then shred into small clumps. 3 Chop up the turnip leaves roughly. 4 Coat the salmon with flour. Grill both sides without oil on a non-stick pan. You will simmer them later, so there's no need to cook them thoroughly. 5 Add milk and consomme soup stock in a pot. Heat until slightly bubbly. Season with salt and pepper. 6 Add the salmon, turnip, and shimeji mushrooms into the pot from step 5. Cover the pot and simmer for roughly 3 minutes. Taste, and add salt if you'd like. 7 Add the desired amount of the turnip leaves. Steam for roughly 5 minutes. Dish it up, and serve with dried parsley. 1 Cut each salmon fillet into fourths. Sprinkle with sake. 1 Cut each salmon fillet into fourths. Sprinkle with sake. 2 Remove the leaves from the turnips, then cut them into bite-sizes. No need to peel. Cut off the hard stems from the shimeji mushrooms, then shred into small clumps. 2 Remove the leaves from the turnips, then cut them into bite-sizes. No need to peel. Cut off the hard stems from the shimeji mushrooms, then shred into small clumps. 3 Chop up the turnip leaves roughly. 3 Chop up the turnip leaves roughly. 4 Coat the salmon with flour. Grill both sides without oil on a non-stick pan. You will simmer them later, so there's no need to cook them thoroughly. 4 Coat the salmon with flour. Grill both sides without oil on a non-stick pan. You will simmer them later, so there's no need to cook them thoroughly. 5 Add milk and consomme soup stock in a pot. Heat until slightly bubbly. Season with salt and pepper. 5 Add milk and consomme soup stock in a pot. Heat until slightly bubbly. Season with salt and pepper. 6 Add the salmon, turnip, and shimeji mushrooms into the pot from step 5. Cover the pot and simmer for roughly 3 minutes. Taste, and add salt if you'd like. 6 Add the salmon, turnip, and shimeji mushrooms into the pot from step 5. Cover the pot and simmer for roughly 3 minutes. Taste, and add salt if you'd like. 7 Add the desired amount of the turnip leaves. Steam for roughly 5 minutes. Dish it up, and serve with dried parsley. 7 Add the desired amount of the turnip leaves. Steam for roughly 5 minutes. Dish it up, and serve with dried parsley. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Baked Salmon with Yogurt Microwave Cooking: Salmon Chanchan-yaki with Cheese (Salmon Wrapped in Paper with Sweet Miso Sauce) Apple Muffins Easy Potato and Salmon Gratin Bolognese with Boiled Vegetable Flavor Salmon à la Meunière with Delicious Aurora Sauce Maple pecan shortbread cookies Vegetable and Chicken Pot-au-feu Crab and Cucumber in Chikuwa Rolls (Toshi's Mom's Recipe) Homemade hot fudge sauce Baked Salmon with Yogurt Microwave Cooking: Salmon Chanchan-yaki with Cheese (Salmon Wrapped in Paper with Sweet Miso Sauce) Apple Muffins Easy Potato and Salmon Gratin Bolognese with Boiled Vegetable Flavor Salmon à la Meunière with Delicious Aurora Sauce Maple pecan shortbread cookies Vegetable and Chicken Pot-au-feu Crab and Cucumber in Chikuwa Rolls (Toshi's Mom's Recipe) Homemade hot fudge sauce