🐟 Salmon Fried Topped Sauce Cabonara Mushroom Champignan Prego Recipe

First of all, let's say that you don't have any spoons. Do it because you like it purely. You don't need a lot of raw materials and it's very delicious.

Ingredients (2 places)

Grilled salmon

2 pieces salmon meat (150-180 g / piece)

Salt and fresh ground black pepper. A little.

Champignan Mushroom Cabonara Sauce

150g Fresh Champignan Mushroom (Sliced Thin Glasses)

2 tablespoons chopped onions

Parmi San Cheese

Salt and black pepper. A little.

How to do

1. Fry salmon

Sprinkle salt and pepper on the salmon.

Set the pan in the middle of the fire, add fresh butter. When the hot oil brings the salmon down to fry (leather side down first).

Fry each side for 3-4 minutes, until the leather is crisp and the meat is cooked but still juicy inside. Lift to rest.

2. Make Shampignon Mushroom Cabonara Sauce

Use the original pan

Add onions. Stir until fragrant.

Add the shampignon mushrooms. Stir until the mushrooms are soft.

Pour the sauce over. Simmer the light to a slightly thickened sauce.

Turn off the lights. Rest for the sauce to warm.

3. Serving

Place the grilled salmon down the dish, topped with champignan mushroom cabonara sauce.

Sprinkle fresh ground black pepper. And a little extra cheese.

Serve it with a fresh vegetable salad or bread.

Check it out, everyone. It's great.

# Salmon menu # prego # Salmon grilled with sauce # Salmon Cabonara # Cabonara