Remove broad beans from pods, cut the thin skin, and peel. Chop the onion and garlic. Trim and separate shimeji mushrooms.

Season salmon fillets with salt and pepper.

Heat salad oil in a pan and cook salmon on medium heat until browned on both sides. Remove skin and bones, then flake the salmon.

Wipe the pan clean, then heat olive oil, garlic, and butter on low heat until fragrant. Add onion and shimeji mushrooms, cooking until softened. Stir in rice and cook until translucent.

Add water, milk, salt, and consomme. Mix lightly and bring to a gentle boil. Cover and simmer on low heat for 10–12 minutes.

Add broad beans and salmon, cover, and cook for another 3 minutes until beans are tender. Mix well.