Chlorella Stew with Salmon and Mushroom


Chlorella Stew with Salmon and Mushroom

2 Servings


  • 100 g Fresh Salmon

  • 100 g Preferred Mushroom

  • 1/4 Onion

  • 1 tbsp Butter

  • 1 tbsp Flour

  • 150 ml Milk

  • As needed Salt, Pepper

  • 1/2 tsp (1.5 g) Sun Chlorella® Powder


  • Remove the bones and skin of salmon in advance, cut a salmon into bite-sized pieces and then sprinkle them with light salt and pepper.

  • Cut the onion into thin pieces along the fiber, cut off the root of mushroom and cut it into slices to make it easier to eat. — (a)

  • Melt butter in a pan, lightly browned on both sides of salmon and take them out.

  • Saute (a) until wilted, and saute it again after adding the flour to it.

  • Pour milk into it in 2 or 3 times with mixing well. Then, cook it over low to medium flame not to boil it until it is thoroughly cooked.

  • Put the salmon in it again, season with salt and pepper, and add Sun Chlorella® powder to it.

  • Cook it over until it is thoroughly cooked after stirring the whole well.