Gluten-Free Salmon Doria

Indulge in the comforting layers of this Gluten-Free Salmon Doria—a Japanese-inspired baked rice casserole that’s rich, creamy, and packed with flavor. This recipe transforms traditional doria into a gluten-free delight by using gluten-free soy sauce and flour while retaining its signature luxurious béchamel sauce and irresistible cheesy topping. Succulent salmon fillets marinated in soy sauce and bright lemon juice are seared to perfection, flaked, and layered over a bed of tender short-grain rice. Smothered in a velvety, homemade béchamel sauce and crowned with golden, bubbly Parmigiano-Reggiano cheese, this dish makes for a stunning dinner centerpiece. Quick to prep and ideal for gluten-free diets, this decadent casserole is finished with a sprinkle of fresh parsley for a touch of brightness. Serve it fresh from the oven for a cozy, satisfying meal the whole family will love!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a bowl, marinate the salmon fillets with gluten-free soy sauce and lemon juice for 10 minutes.

Step 3

Meanwhile, melt the butter in a saucepan over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes.

Step 4

Slowly whisk in the whole milk, ensuring there are no lumps, to form a smooth béchamel sauce. Cook until thickened, about 5-7 minutes.

Step 5

Season the béchamel sauce with salt and black pepper. Remove the sauce from heat and set aside.

Step 6

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.

Step 7

Grease a baking dish and spread the cooked rice evenly at the bottom.

Step 8

Layer the flaked salmon over the rice, then pour the béchamel sauce over the top, ensuring everything is evenly covered.

Step 9

Sprinkle grated Parmigiano-Reggiano cheese over the sauce.

Step 10

Bake in the preheated oven for 20-25 minutes until the top is bubbling and golden brown.

Step 11

Remove from the oven, let cool slightly, and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	1354.8 grams (1354.8g)

Amount per serving	% Daily Value*
Calories	1988

Total Fat 102.40g	131%
Saturated Fat 39.30g	197%
Polyunsaturated Fat 2.60g
Cholesterol 294mg	98%
Sodium 5632mg	245%
Total Carbohydrate 153.70g	56%
Dietary Fiber 4.90g	18%
Total Sugars 24.60g
Protein 111.50g	223%

Vitamin D 219IU	1096%
Calcium 1273mg	98%
Iron 4mg	22%
Potassium 1074mg	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.

Source of Calories

Fat: 46.5%

Protein: 22.5%

Carbs: 31.0%