Low Carb Salmon Doria
Indulge in the rich, creamy flavors of this Low Carb Salmon Doria—a delightful twist on the classic Japanese-style baked rice dish, reimagined with cauliflower rice for a healthier alternative. Perfect for low-carb enthusiasts, this recipe combines tender flaked salmon seasoned with zesty lemon, aromatic garlic, and sautéed onions, all folded into a luxurious Parmesan cream sauce. Topped with bubbly, golden mozzarella cheese and finished with fresh parsley for a hint of freshness, this comforting yet refined dish is ideal for a wholesome dinner. With a prep time of just 15 minutes and an enticing blend of flavors, this gluten-free and keto-friendly recipe is sure to impress your taste buds while keeping your carb count in check! Perfectly portioned to serve four, it’s a satisfying and elegant meal that you’ll come back to time and again.
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Recipe Information
Ingredients
- 2 pieces Salmon fillets
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 head Cauliflower
- 1 medium Onion
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 1 cup Grated mozzarella cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Lemon
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Brush with 1 tablespoon of olive oil, and season with salt, black pepper, and juice of half a lemon.
Bake the salmon in the oven for 12-15 minutes until fully cooked. Remove and let cool slightly, then flake into bite-sized pieces.
While the salmon is baking, chop the cauliflower into florets and pulse in a food processor until it resembles rice.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Mince the garlic and slice the onion, then add to the skillet. Sauté until the onion is translucent.
Add the cauliflower rice to the skillet and cook for 5-7 minutes until tender. Season with a pinch of salt.
Pour the heavy cream into the skillet and stir in the grated Parmesan cheese. Simmer gently for 2-3 minutes until the sauce thickens.
Gently fold the flaked salmon into the cauliflower mixture.
Transfer the mixture to a greased baking dish and sprinkle with grated mozzarella cheese.
Place in the oven and bake at 400°F (200°C) for about 15 minutes, or until the top is golden and bubbly.
Finely chop the parsley and sprinkle over the dish along with the remaining lemon juice for garnish before serving.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 3783 mg | 164% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 24.6 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1450 mg | 112% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2370 mg | 50% | |
*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.
