Enjoy cooking with recipe videos

Salmon and Spinach Cream Stew - Recipe Video

A simple and easy to understand recipe video shows how to make Salmon and Spinach Cream Stew.
Here's an introduction to a cream stew with lots of salmon flavor. The salmon flavor, spinach, and shimeji mushrooms go very well together, and it's really heart warming. It's also excellent to eat with pasta, so please give it a try.
Share on
X（Twitter） Pinterest Copy link

Cook time

40 minutes

Ingredients
2 servings

  • Salmon
    180 g
  • Salt
    1/4 tsp
  • Cooking sake
    1 tbsp
  • Spinach
    100 g
  • Hot water
    1000 ml
  • Salt
    1 tsp
  • Onion
    50 g
  • Shimeji mushrooms
    60 g
  • Cake flour (Pastry flour)
    1 tbsp
  • (A)Granulated Japanese consomme soup stock
    1 tsp
  • (A)Water
    50 ml
  • Milk
    250 ml
  • Salted butter
    20 g

How to make

  1. 1. Boil water in a pot, add salt and spinach, and boil for about 1 minute until the color becomes bright, then drain in a strainer under running water and squeeze out the excess water. Cut off the root and cut into 2-inch pieces.
  2. 2. Cut the salmon into bite-size pieces and sprinkle with salt.
  3. 3. Cut the onion into 0.4-inch pieces. Remove the stems from the shimeji mushrooms and divide into small pieces.
  4. 4. Place the salted butter in a pan heated over medium heat, add Step 2 and cooking sake, and stir-fry until cooked through.
  5. 5. Add Step 3 and stir-fry over medium heat until the onion tenders, then add the cake flour (pastry flour) and stir-fry until the powdery texture is gone.
  6. 6. Add Step 1, milk and ingredient (A) and mix together. Simmer over low heat for about 5 minutes until the mixture thickens, then turn off the heat and serve on a plate, then it is ready.

Tips for cooking

Adjust the amount of salt to your liking. Sashimi salmon can also be substituted with raw salmon fillets. Milk may separate when boiled, so be careful with the heat.

Recommended for you