Ingredients
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2 cups water
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1 cup uncooked long grain white rice
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2 ½ tablespoons garlic oil
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2 (6 ounce) fillets salmon
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½ teaspoon dried dill weed
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¼ teaspoon paprika, or to taste
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salt and pepper to taste
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2 fresh tomatoes, diced
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1 ½ teaspoons minced garlic
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1 teaspoon lemon juice
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¼ cup grated Parmesan cheese
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3 tablespoons chopped fresh parsley
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2 tablespoons butter
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4 dashes hot pepper sauce
Directions
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In a medium saucepan, bring water and rice to a boil. Reduce heat to low, cover, and cook for 20 minutes.
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Meanwhile, heat garlic oil in a skillet over medium heat. Season salmon with dill, paprika, salt, and pepper. Cook salmon in hot oil for 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
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Mix Parmesan cheese, parsley, butter, and hot pepper sauce into the skillet; continue cooking for 1 to 2 minutes, until well mixed. Serve over cooked rice.
Nutrition Facts (per serving)
956 | Calories |
49g | Fat |
85g | Carbs |
42g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 956 | |
% Daily Value * | |
Total Fat 49g | 62% |
Saturated Fat 14g | 71% |
Cholesterol 122mg | 41% |
Sodium 631mg | 27% |
Total Carbohydrate 85g | 31% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 42g | 84% |
Vitamin C 30mg | 34% |
Calcium 191mg | 15% |
Iron 5mg | 27% |
Potassium 968mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.