Mince the garlic and cut the napa cabbage into 3cm wide pieces. Trim the root and cut larger pieces into halves or thirds.

Cut the salmon fillets into 4 pieces and season with salt and pepper.

Heat butter and garlic in a frying pan over low heat until fragrant. Add salmon and cook on medium heat until both sides are browned. Add napa cabbage, cover, and steam until softened.

Add flour to the pan and stir until no longer powdery. Turn off heat and add milk, consomme, and miso. Stir to dissolve miso, then heat on medium until thickened.