Prep Time:15 Minutes
Cook Time:30 Minutes
Ready In:45 Minutes
2 TopLine Farms Tomatoes, Diced
1 Cup uncooked long grain white rice
2 Cups water
2½ Tablespoons garlic oil
2 (6 ounce) fillets salmon
1 Pinch salt and pepper to taste
½ Teaspoon dried dill weed
¼ Teaspoon paprika to taste
1½ Teaspoons minced garlic
1 Teaspoon lemon juice
3 Tablespoons chopped fresh parsley
¼ Cup grated Parmesan cheese
2 Tablespoons butter
In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover and cook for 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 1-2 minutes on each side, until tender enough to break apart.
Break salmon into cubes with 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 1-2 minutes until well mixed. Serve with the cooked rice.