Fresh salmon 2 fillets
Onion 1/2 bulb
Carrot (small) 1/2
Parsley (minced) for garnish
White wine 1/3 cup
Butter 1 tsp
Soy Sauce 1/2 Tbsp
Salt (to taste)
Pepper (to taste)
Del Monte Tomato Ketchup 3 Tbsp
Water 3 Tbsp
Salt and pepper the salmon. Cut the onion into thin crescents and the potatoes into rounds 5 mm (1/4 in.) thick. Cut the mushrooms in half or into quarters.
Place the onions, carrots and potatoes into a frying pan sequentially and seasoning with salt and pepper.
Place the salmon on top of the vegetables and pour in the wine. Add the butter and cover with a lid, then steam over medium heat for approximately 10 minutes.
Using a spatula, transfer the vegetables and fish as is to plates.
Add the mushrooms and (A) to the liquid remaining from cooking the vegetables and fish, then simmer while adjusting the flavor with soy sauce.
Pour (5) over the vegetables and fish and sprinkle on the parsley.