Rating: 4.5 stars
385 Ratings
  • 5 star values: 278
  • 4 star values: 87
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3

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!

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

956 calories; protein 41.9g; carbohydrates 85g; fat 48.7g; cholesterol 121.9mg; sodium 631mg. Full Nutrition
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