Autumnal Doria with Salmon and Mushrooms

Autumnal Doria with Salmon and Mushrooms

You can make this thick béchamel sauce in ten minutes. It is very tasty with rice. Have some piping hot doria when it is getting cold.

Ingredients: 2 servings

Béchamel (white) sauce
400 ml
40 g
Weak flour (Cake flour)
2 tablespoons
Consomme cube
to tatste
Salt ( or chicken stock powder)
1 teaspoon
Salmon fillet
Mushrooms (shiitake or shimeji mushrooms)
as needed
Hot cooked white rice
as needed
Shredded cheese
as needed
Cheese powder, panko and/or parsley
as needed


1. Pre-heat the oven to 390°F/200°C. Skin the salmon fillet, sprinkle salt lightly on both sides and let it sit while you make the sauce.
2. Melt the butter in a sauce pan and add the flour. You don't need to sift. Whisk with a balloon whisk, and after the flour is mixed well, add milk.
3. After whisking for a while, the sauce will thicken a little. Continue to whisk, ensuring that the bottom of the pan doesn't get burned. Turn off the heat after the sauce thickens to your liking.
4. Pat the salmon dry with a paper towel and cut it into bite-size pieces (removing bones that you find). Slice the onion and cut the mushrooms.
5. Heat oil in a pan, fry the onion, then add the mushrooms and continue frying. When the onions are translucent and the mushrooms are cooked through, push the mixture to one side of the pan. Place the salmon in the pan and fry both sides. Do not mix the salmon with the mushrooms and onions.
6. Take out the salmon and set it aside. Add the fried onion and mushrooms to the béchamel sauce and mix well.
7. Fill oven-safe dishes about halfway with rice, then pour the béchamel sauce over the rice. Place the salmon on top.
8. Scatter shredded cheese over the salmon, then sprinkle with cheese powder, panko and parsley as desired.
9. Put in the oven which has been pre-heated to 390-445°F/200-230℃ and bake until the cheese is melted and nicely browned.
10. I used the salmon skins to make a salad. Recipe ID: 2006562.

Story Behind this Recipe

I like doria dishes and I wanted to make some autumnal doria using salmon and mushrooms.
This thick béchamel sauce doesn't have the strong milk smell which I dislike.
You can make different doria with different ingredients that reflect the seasons.