Salmon with Tomatoes recipe

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Ingredients

1 cup uncooked long grain white rice
2 cups water
2 ½ tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
½ teaspoon dried dill weed
¼ teaspoon paprika to taste
2 fresh tomatoes, diced
1 ½ teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
¼ cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce

Nutrition Info

955.5 calories
carbohydrate: 85 g
cholesterol: 121.9 mg
fat: 48.7 g
fiber: 3 g
protein: 41.9 g
saturatedFat: 14.2 g
servingSize: -
sodium: 631 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.

  2. Heat the garlic oil in a skillet over medium heat. Season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in the tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.

  3. Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.

Recipe Yield

2 servings

Recipe Note

This is a delicious and quick lunch or dinner meal. Serve over rice, pasta, polenta, or eat it right off your plate. So good you'll want to lick the plate clean!

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