Gluten-Free Salmon Doria
Discover the delightful fusion of creamy comfort and vibrant flavor with our Gluten-Free Salmon Doria recipe—a Japanese-inspired rice casserole designed to meet your dietary needs without compromising on taste. Featuring tender marinated salmon fillets paired with fluffy short-grain rice and enveloped in a silky, gluten-free béchamel sauce, this dish is guaranteed to become a family favorite. Topped with grated Parmigiano-Reggiano cheese for a golden, bubbly finish and a fresh sprinkle of parsley, it's perfect for cozy dinners or special occasions. Ready in just over an hour, this gluten-free twist on traditional doria is a hearty and wholesome option for four servings. Whether you're gluten-sensitive or simply looking for a flavorful baked casserole, this dish is sure to impress!
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Recipe Information
Ingredients
- 300 grams Salmon fillets
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Lemon juice
- 400 grams Cooked short-grain rice
- 2 tablespoons Butter
- 2 tablespoons Gluten-free flour
- 2 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmigiano-Reggiano cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C).
In a bowl, marinate the salmon fillets with gluten-free soy sauce and lemon juice for 10 minutes.
Meanwhile, melt the butter in a saucepan over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes.
Slowly whisk in the whole milk, ensuring there are no lumps, to form a smooth béchamel sauce. Cook until thickened, about 5-7 minutes.
Season the béchamel sauce with salt and black pepper. Remove the sauce from heat and set aside.
Heat olive oil in a skillet over medium heat. Sear the marinated salmon fillets for 2-3 minutes on each side until lightly browned. Remove from heat and flake the salmon into bite-sized pieces.
Grease a baking dish and spread the cooked rice evenly at the bottom.
Layer the flaked salmon over the rice, then pour the béchamel sauce over the top, ensuring everything is evenly covered.
Sprinkle grated Parmigiano-Reggiano cheese over the sauce.
Bake in the preheated oven for 20-25 minutes until the top is bubbling and golden brown.
Remove from the oven, let cool slightly, and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 5632 mg | 245% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 24.6 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1273 mg | 98% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
