Soy-Free Salmon Doria
Indulge in the creamy, comforting flavors of Soy-Free Salmon Doria, a Japanese-style casserole featuring tender salmon fillets baked over a bed of rich, cheesy rice. This soy-free twist on the classic doria combines fluffy short-grain rice with a luscious blend of mozzarella, Parmesan, milk, and cream for a velvety texture, while onions and garlic add savory depth. The salmon is seasoned with zesty lemon juice and black pepper, baked to perfection, and topped with fresh parsley for a burst of color and flavor. With a bake time of just 25 minutes, this dish is the ideal family-friendly dinner that feels effortlessly gourmet. Whether you’re avoiding soy or just looking to elevate your weeknight meals, this easy and satisfying recipe is a must-try! Perfect for entertaining or cozy nights in, serve hot and enjoy the harmony of creamy, cheesy goodness with flaky seafood.
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Recipe Information
Ingredients
- 2 pieces Salmon fillets
- 1 cup Short-grain rice
- 2 cups Water
- 3 tablespoons Butter
- 1 small Onion
- 2 cloves Garlic
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cup Heavy cream
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Rinse the rice under cold water. In a medium pot, combine the rice with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the rice is cooked. Set aside.
Finely chop the onion and mince the garlic. Chop the parsley and set aside for garnish.
In a large skillet over medium heat, melt 1 tablespoon of butter. Sauté the onion and garlic until soft and translucent, about 5 minutes.
Sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly.
Gradually whisk in the milk and cream, cooking until the mixture begins to thicken, about 5 minutes.
Stir in the shredded mozzarella and grated Parmesan cheese until melted and smooth. Season with salt and black pepper.
Stir the cooked rice into the cheese sauce and mix well.
Transfer the rice mixture into a greased baking dish and smooth the top with a spatula.
Season the salmon fillets with salt, pepper, and lemon juice.
Place the salmon fillets on top of the rice mixture and dot each with the remaining 2 tablespoons of butter.
Bake in the preheated oven for 25 minutes or until the salmon is cooked through and the top is golden brown.
Garnish with fresh parsley before serving. Serve hot.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 4435 mg | 193% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 24.1 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1816 mg | 140% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 966 mg | 21% | |
*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.
