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Ingredients
- 1 (cup) uncooked long grain white rice
- 2 (cup) water
- 2 1/2 (tablespoon) olive oil
- 2 (6.0 ounce fillet) salmon
- 1/48 (oz) salt and pepper to taste
- 1/2 (teaspoon) dried dill weed
- 1/4 (teaspoon) paprika
- 2 2 tomatoes, diced
- 1 1/2 (teaspoon) minced garlic
- 1 (teaspoon) lemon juice
- 3 (tablespoon) chopped fresh parsley
- 1/4 (cup) grated Parmesan cheese
- 2 (tablespoon) butter
- 4 dash hot pepper sauce
Directions
- In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
- 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 Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 313
- Total Fat
- 20g
- Saturated Fat
- 6g
- Cholesterol
- 55mg
- Sodium
- 147mg
- Carbohydrate
- 13g
- Dietary Fiber
- 1g
- Sugars
- 2g
- Protein
- 20g
- Vitamin A
- 9%
- Vitamin C
- 30%
- Calcium
- 6%
- Iron
- 7%
- Potassium
- 549mg
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