Slice the onion thinly and cut the king oyster mushroom into thin slices after halving lengthwise.

Remove the skin from the salmon, cut into bite-sized pieces, season with salt and pepper, and coat with 1 tbsp of flour.

Cut the potatoes into bite-sized pieces, soak in water, drain, and microwave for 4 minutes at 600W.

Heat vegetable oil in a pan, cook the salmon for 4 minutes until both sides are done, and set aside.

Wipe excess oil from the pan, add butter, and sauté the onion until softened. Add the king oyster mushroom and sauté until tender.

Add 3 tbsp of flour to the pan and stir until the flour loses its raw taste. Add salt, pepper, consomme, milk, and potatoes, stirring until the sauce thickens. Return the salmon to the pan and mix.