Salmon Doria
Indulge in the comforting elegance of Salmon Doria, a Japanese-inspired baked rice dish with a rich blend of flavors and textures. This recipe features tender, flaky salmon nestled atop fluffy cooked rice, all smothered in a creamy homemade bechamel sauce infused with nutmeg and layered with a medley of Parmesan and mozzarella cheeses. The dish is finished with a golden, bubbly crust and a sprinkle of fresh parsley, offering a restaurant-quality presentation that's perfect for weeknight dinners or special occasions. With easy-to-follow steps and a combination of savory and creamy elements, Salmon Doria delivers a satisfying culinary experience that pairs beautifully with a squeeze of bright citrus from fresh lemon wedges. Whether you're a fan of seafood casseroles or exploring Japanese-style comfort food, this baked delight is sure to impress your taste buds.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 4 cups cooked rice
- 2 pieces salmon fillets
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped parsley
- 1 piece lemon, cut into wedges
Instructions
Preheat your oven to 400°F (200°C).
In a saucepan over medium heat, melt the butter. Add the flour and stir constantly for about 2 minutes to form a roux.
Gradually whisk in the milk until the mixture is smooth and bubbles. Season with salt, black pepper, and ground nutmeg. Cook for an additional 2-3 minutes until thickened. Set the bechamel sauce aside.
Season the salmon fillets with a pinch of salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the salmon fillets and cook for 2-3 minutes on each side or until just cooked through. Remove from skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Flake the cooked salmon and add it back to the skillet. Stir in the heavy cream and half of the grated Parmesan cheese. Mix well and remove from heat.
In a large baking dish, evenly spread the cooked rice.
Pour the salmon mixture over the rice, spreading it evenly.
Pour the prepared bechamel sauce over the salmon mixture, then top with the remaining Parmesan cheese and shredded mozzarella cheese.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
Remove from oven and let it cool for a few minutes. Sprinkle with chopped parsley before serving.
Garnish with lemon wedges on the side for a fresh citrus touch.
Serve warm and enjoy your delicious Salmon Doria!
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 277.7 g | 101% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 28.8 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1992 mg | 153% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1287 mg | 27% | |
*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.
