Salmon with Tomatoes

    45 min

    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!

    300 people made this

    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 & ratings
    Average global rating:

    Reviews in English (281)


    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)