Salmon with Tomatoes


    Salmon with Tomatoes

    Salmon with Tomatoes


    293 people made this

    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!

    Serves: 4 

    • 175g long grain white rice
    • 450ml water
    • 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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a medium saucepan, bring the rice and water to the boil. Reduce heat to low, cover and cook 20 minutes.
    2. 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.
    3. 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.
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    Reviews in English (346)


    An excellent, fresh-tasting way to eat salmon. Since I didn't have any garlic oil on hand, I used olive oil and added a couple cloves of fresh crushed garlic. I also didn't have any fresh parsley, so I substituted 1.5 Tbsp dried. The amount of spices is perfect and I like how the tomatoes don't overwhelm the taste of the salmon. I made my husband salmon with a sweeter sauce (I'm diabetic and can't share), and he kept trying to steal bits of mine anyway! I served it over brown rice instead of white for a healthier meal, and served it with steamed asparagus and fresh green beans. Very good and it tastes wonderfully fresh.  -  18 Feb 2007  (Review from Allrecipes US | Canada)


    This recipe is worth 10 stars! I made this for my family and the kids asked me to fix it again the very next day! I now serve it 2-3 times a month. I have served it for dinner parties; guests always love it and ask for the recipe. It's very easy to make. Tastes similar to a dish Red Lobster used to serve, but this is better. I subsitute olive oil since I can't find garlic oil in this area, and sometimes serve it over pasta instead of rice, which makes it extra filling.  -  07 Jan 2007  (Review from Allrecipes US | Canada)


    Here's a quick update on this dish ... my husband suggested using jumbo prawns instead of salmon (although we love the salmon) ... I tried it yesterday and it's just as tasty. This is a FABULOUS dish! Below is my original review ... I made it last night and I thought my husband was going to pick up the plate to lick off the very last of the sauce! I made just a couple of easy changes ... I used brown rice rather than white, simply because it's a little healthier and I think brown has a better flavor. I used Mexican diced tomatoes since that's all I had, they were spicy and I figured that was what was being called for so what the heck? This dish is good enough for the PICKIEST of in-laws or children, a wonderful recipe for company or a romantic evening at home with your honey. Honest to goodness, this was DEEEE-LICIOUS!  -  08 Mar 2007  (Review from Allrecipes US | Canada)

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