Salmon with Tomatoes recipe

4 servings

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

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.