 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
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! Ingredients:
1 cup uncooked long grain white rice |
2 cups water |
2 1/2 tablespoons garlic oil |
2 (6 ounce) fillets salmon |
salt and pepper to taste |
1/2 teaspoon dried dill weed |
1/4 teaspoon paprika to taste |
2 fresh tomatoes, diced |
1 1/2 teaspoons minced garlic |
1 teaspoon lemon juice |
3 tablespoons chopped fresh parsley |
1/4 cup grated parmesan cheese |
2 tablespoons butter |
4 dashes hot pepper sauce |
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.
|
|