How to Prepare Delicious Autumnal Doria with Salmon and Mushrooms

Autumnal Doria with Salmon and Mushrooms. I like doria dishes and I wanted to make some autumnal doria using salmon and mushrooms. This thick béchamel sauce doesn't have the strong milk smell which I dislike. You can make different doria with different ingredients that reflect the seasons.

Heat butter in skillet and add mushrooms and green onions. Saute over medium heat until mushrooms are tender. Stir in flour, parsley and salt. You can have Autumnal Doria with Salmon and Mushrooms using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Autumnal Doria with Salmon and Mushrooms

1. You need of Béchamel (white) sauce.
2. Prepare 400 ml of Milk.
3. It's 40 grams of Butter.
4. It's 2 tbsp of Weak flour (Cake flour).
5. Prepare 1 of Consomme cube.
6. Prepare 1 of to tatste Pepper.
7. You need 1 tsp of Salt ( or chicken stock powder).
8. Prepare 1 of Salmon fillet.
9. Prepare 1 of Mushrooms (shiitake or shimeji mushrooms).
10. Prepare 1/2 of Onion.
11. You need 1 of Hot cooked white rice.
12. You need 1 of Shredded cheese.
13. You need 1 of Cheese powder, panko and/or parsley.

Add milk and bring to a boil. For doria, you can use regular steamed rice to cut down on calories. However I highly suggest to make butter rice and indulge on the ultimate Seafood Doria experience. Here is how to make Japanese Mixed Rice with Salmon and Mushrooms.

Autumnal Doria with Salmon and Mushrooms instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. Take out the salmon and set it aside. Add the fried onion and mushrooms to the béchamel sauce and mix well..
7. Fill oven-safe dishes about halfway with rice, then pour the béchamel sauce over the rice. Place the salmon on top..
8. Scatter shredded cheese over the salmon, then sprinkle with cheese powder, panko and parsley as desired..
9. 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..
10. I used the salmon skins to make a salad...

It can be made quickly and easily using Fish/Seafood and Meatless. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods. You can find something for parties at home, treating guests, and everyday meals. Divide the leek and onion between the four squares, then lay the salmon pieces on top.