About this recipe:This is a delicious and quick lunch or dinner. Serve over rice, pasta, polenta or eat it right off your plate. So good you'll want to lick the plate clean!
175g long grain white rice
3 tablespoons garlic oil
2 fillets salmon
salt and freshly ground black pepper to taste
1/2 teaspoon dried dill
1/4 teaspoon paprika, or to taste
2 fresh tomatoes, diced
1 clove garlic, minced
1 teaspoon lemon juice
good handful chopped fresh parsley
4 tablespoons grated Parmesan cheese
30g (1 oz) butter
4 dashes hot sauce, such as Tabasco
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
In a medium saucepan, bring the rice and water to the boil. Reduce heat to low, cover and cook 20 minutes.
Heat the garlic oil in a frying pan 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 rough 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 sauce into the frying pan, and continue cooking 1 to 2 minutes, until well mixed. Serve over the cooked rice.