Baked Salmon with Mushrooms and Cheese Topping

1. 1 Pink salmon steakspack 600 g ≈ $8.00 100 g
2. 2 Button mushrooms≈ $7.50 per kg 75 g
3. 3 Hard cheesepack 200 g ≈ $2.70 50 g
4. 4 Onions≈ $1.60 per kg 45 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 60 g
6. 6 Butterpack 180 g ≈ $1.58 5 g
7. 7 Wheat flour 20 g
8. 8 Salt 2 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach the salmon in lightly salted water for 10–12 minutes, then cool, remove the skin and bones, and flake into chunks.

2. Chop the onion⁴ and sauté in sunflower oil for 4 minutes until soft, add sliced mushrooms, and cook another 6–7 minutes until all moisture evaporates.

3. Toast flour in a dry skillet with butter² for 1–2 minutes, then stir in sour⁵ cream with 100 ml water, season with salt, and simmer until thickened, stirring constantly.

4. Grater the cheese with a box grater.

5. Grease a baking dish, layer the salmon, top with the onion⁴-mushroom mix, pour over the sauce, and sprinkle with cheese.

6. Bake at 375 °F (190 °C) for 15–20 minutes until the cheese is golden and bubbly.