The creamed salmon is a complete dish that can be had on the table in 15 minutes and that, since it keeps wonderfully in the fridge and reheats easily, it is a good resource to fill the lunch box at work or university. It can be served at lunchtime, with a small garnish, or left ready for dinner. It will be enough to spend a minute or two in the microwave at about 700W so that it is the same as freshly made. That is to say, juicy, with a very smooth flavor and a wonderful texture, thanks to the liquid cream that gives it that characteristic creaminess.
First of all, we prepare the salmon loin removing the skin and cutting it into cubes of 2×3 cm, approximately. On the other hand, we chop the onion (and the garlic clove if you like it) into small pieces, and slice the mushrooms.
Sauté the onion and garlic with extra virgin olive oil and, when it is transparent, add the mushroom slices. We do all this in the same pot. When the mushrooms are almost cooked, and without letting them brown, add the white wine, letting it evaporate on high heat.
Add the salmon cubes, stirring carefully so that they do not fall apart and, as soon as they change orange to lighter pink, add the liquid cream, letting the whole cook for five minutes. If you want to get a special touch of flavor, you can add a teaspoon of old mustard to mix with the cream.
Finally, we put out the fire and transfer the fish and mushrooms to a plattercover with the sauce and sprinkle with chopped parsley to decorate, adding a few turns of black or red pepper to give it a special touch of flavor.