Wash and prepare spinach by cutting into 4cm pieces after blanching.

Slice onion, chop carrot into bite-sized pieces, and separate shimeji mushrooms into small clusters.

Season salmon with salt and pepper, then lightly coat with flour.

Heat salad oil in a pot and pan-fry salmon until golden brown on both sides. Remove and set aside.

Wipe the pot clean, add butter, and sauté onion and shimeji mushrooms until softened.

Add carrot and sauté for 1–2 minutes, then sprinkle flour and cook until no raw flour remains.

Pour in water and milk, stirring until the mixture thickens.

Cover and simmer for 8 minutes until carrots are tender.