Peel and cut taro into bite-sized pieces. Rub with a pinch of salt, rinse to remove stickiness, and microwave in a heatproof container for 6 minutes at 600W until tender.

Slice the onion thinly.

Remove the skin from the salmon fillets and cut into bite-sized pieces. Pat dry with a paper towel, season with salt and pepper, and coat with 1 tbsp of flour.

Heat salad oil in a frying pan over medium heat. Cook the salmon pieces until fully cooked, turning occasionally, then remove from the pan.

In the same pan, melt butter and sauté the onion until soft. Add the taro and stir-fry, then sprinkle 2 tbsp of flour and cook until the flour is no longer visible.

Add milk, consomme, salt, and pepper to the pan. Stir and cook until the mixture thickens. Return the salmon to the pan and mix gently.