Autumnal Doria with Salmon and Mushrooms. Seared Salmon with Creamy Spinach & Mushroom Sauce. Cooking Healthy with Coastline Baked Salmon and Asparagus with Balsamic Tomatoes and Mushrooms. This easy Mushroom and Green Bean Doria (キノコとインゲンのドリア) is a comforting Japanese mushroom and rice casserole with a crisp layer of browned cheese covering a molten sea of bechamel sauce.
Salmon and spinach—two super-healthy foods—pair well in this quick-and-easy recipe.
Serve with French bread or rosemary focaccia.
Salmon and Couscous Salad As receitas lá de casa.
You can cook Autumnal Doria with Salmon and Mushrooms using 13 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Autumnal Doria with Salmon and Mushrooms
- It's of Béchamel (white) sauce.
- You need 400 ml of Milk.
- You need 40 grams of Butter.
- It's 2 tbsp of Weak flour (Cake flour).
- It's 1 of Consomme cube.
- Prepare 1 of to tatste Pepper.
- Prepare 1 tsp of Salt ( or chicken stock powder).
- You need 1 of Salmon fillet.
- Prepare 1 of Mushrooms (shiitake or shimeji mushrooms).
- It's 1/2 of Onion.
- Prepare 1 of Hot cooked white rice.
- It's 1 of Shredded cheese.
- It's 1 of Cheese powder, panko and/or parsley.
Stir in mushrooms and garlic, season with salt and pepper, and sauté until the mushrooms have released their liquid, and it has evaporated, and the In the same skillet, heat the butter over high heat. Remove the fish from the marinade and pat dry with paper towels. Place the salmon skin side down. Then you make the creamy mushroom sauce, which is exactly what makes this dish so tasty.
Autumnal Doria with Salmon and Mushrooms instructions
- Pre-heat the oven to 390°F/200°C. Skin the salmon fillet, sprinkle salt lightly on both sides and let it sit while you make the sauce..
- Melt the butter in a sauce pan and add the flour. You don't need to sift. Whisk with a balloon whisk, and after the flour is mixed well, add milk..
- After whisking for a while, the sauce will thicken a little. Continue to whisk, ensuring that the bottom of the pan doesn't get burned. Turn off the heat after the sauce thickens to your liking..
- Pat the salmon dry with a paper towel and cut it into bite-size pieces (removing bones that you find). Slice the onion and cut the mushrooms..
- Heat oil in a pan, fry the onion, then add the mushrooms and continue frying. When the onions are translucent and the mushrooms are cooked through, push the mixture to one side of the pan. Place the salmon in the pan and fry both sides. Do not mix the salmon with the mushrooms and onions..
- Take out the salmon and set it aside. Add the fried onion and mushrooms to the béchamel sauce and mix well..
- Fill oven-safe dishes about halfway with rice, then pour the béchamel sauce over the rice. Place the salmon on top..
- Scatter shredded cheese over the salmon, then sprinkle with cheese powder, panko and parsley as desired..
- Put in the oven which has been pre-heated to 390-445°F/200-230℃ and bake until the cheese is melted and nicely browned..
- I used the salmon skins to make a salad...
It's so good, you wouldn't believe the simplicity of the ingredients. This fuss-free, flavorful recipe combines potatoes, mushrooms, and salmon with a homemade honey mustard sauce that's melt-in-your-mouth good. Sheet pan dinners are a weeknight dinner life saver. This fuss-free, flavorful recipe starts with new potatoes with button mushrooms that have been. Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times.
