Steps to Make Super Quick Homemade Autumn Salmon and Potatoes with Cream Sauce

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, autumn salmon and potatoes with cream sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Autumn Salmon and Potatoes with Cream Sauce is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Autumn Salmon and Potatoes with Cream Sauce is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have autumn salmon and potatoes with cream sauce using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Autumn Salmon and Potatoes with Cream Sauce:

1. Make ready 2 filet Autumn salmon (fresh)
2. Prepare 1 Potatoes
3. Make ready 1 packet Shimeji mushrooms
4. Make ready 4 to 5 Asparagus
5. Take 100 ml Heavy cream
6. Prepare 100 ml Milk
7. Prepare 1 tbsp White wine
8. Make ready 1 Olive oil
9. Make ready 1 Cake flour
10. Take 1 Salt
11. Take 1 Pepper

Instructions to make Autumn Salmon and Potatoes with Cream Sauce:

1. Slice the potato to about 3 mm widths without peeling the skin and soak in water.
2. Remove the stems of the shimeji mushrooms and shred. Discard the hard bottom stem of the asparagus and slice diagonally as seen in the photo.
3. Drain off the water well from the potato slices, saute in a frying pan with olive oil, and set aside.
4. Fry the asparagus and shimeji mushrooms with little salt and pepper in the same pan, then remove from the pan.
5. Cut the salmon into bite size and season with some salt and pepper, then coat with flour (remove the bones from the salmon).
6. Pour olive oil in the pan and fry both sides of the salmon in medium heat.
7. Add the white wine and potatoes.
8. Add milk and heavy cream and cook over low heat for about a minute.
9. Add the asparagus and mushrooms and when the sauce thickens a little, add some salt and pepper then it's done.

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