Search thousands of recipes reviewed by home cooks like you.

Salmon with Tomatoes

Salmon with Tomatoes

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
M TOUSSAINT

M TOUSSAINT

This is a delicious and quick lunch or dinner meal. Serve over rice, pasta, polenta, or eat it right off your plate. So good you'll want to lick the plate clean!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 955 kcal
  • 48%
  • Fat:
  • 48.7 g
  • 75%
  • Carbs:
  • 85g
  • 27%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

K.Fortune
73

K.Fortune

2/18/2007

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.

GoodCookinMama
44

GoodCookinMama

1/7/2007

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.

Nancy Bowman
31

Nancy Bowman

5/23/2007

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!

More reviews

Similar recipes

ADVERTISEMENT