Low Sodium Salmon Doria
Indulge in the savory flavors of 'Low Sodium Salmon Doria,' a comforting Japanese-inspired casserole that's perfect for those seeking a heart-healthy meal without sacrificing taste. Featuring tender, lemon-kissed salmon fillets nestled atop wholesome brown rice and a creamy spinach-infused sauce, this dish is layered with fresh ingredients and finished with a golden topping of grated low sodium cheese. The recipe swaps traditional high-sodium ingredients for alternatives like reduced sodium soy sauce and low sodium chicken broth, making it ideal for a low-salt diet. With a prep time of just 20 minutes, this oven-baked delight serves up a nutritious and satisfying family dinner in under an hour. Garnished with fresh parsley, this wholesome dish is as visually appealing as it is delicious—perfect for impressing guests or enjoying as a solo indulgence.
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Recipe Information
Ingredients
- 2 pieces salmon fillets
- 1 cup brown rice
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup low-fat milk
- 1 medium onion
- 2 cloves garlic
- 2 cups fresh spinach
- 1 tablespoon reduced sodium soy sauce
- 0.5 teaspoon black pepper
- 1 cup grated low sodium cheese
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse and cook the brown rice according to package instructions, then set aside.
In a skillet over medium heat, melt 1 tablespoon of unsalted butter. Add minced garlic and chopped onion, cooking until translucent, about 5 minutes.
Add fresh spinach to the skillet and cook until wilted. Stir in the lemon juice and remove from heat.
In another large saucepan, melt the remaining 1 tablespoon of butter. Add the flour and stir constantly for 2 minutes to make a roux.
Gradually whisk in the low sodium chicken broth and low-fat milk. Cook the mixture over medium heat until it thickens, about 5 minutes.
Stir in reduced sodium soy sauce and black pepper, and then combine this creamy sauce with the cooked spinach and onions.
In a baking dish, lay out the cooked brown rice evenly. Top the rice with the spinach mixture.
Season salmon fillets with lemon juice and black pepper, then place on top of the spinach mixture.
Sprinkle grated low sodium cheese over the entire dish.
Bake in the preheated oven for 20 minutes or until the salmon is cooked through and cheese is golden brown.
Remove from oven and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2503 mg | 109% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 20.6 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2198 mg | 169% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1109 mg | 24% | |
*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.
