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| Preparation Time: 15 minutes
Cook Time: Approx. 30 minutes Makes 4 servings 1 cup uncooked long grain white rice 2 cups water 2½ tablespoons garlic oil 2 (6 ounce) fillets salmon Salt and pepper to taste ½ teaspoon dried dill weed ¼ teaspoon paprika to taste 2 fresh tomatoes, diced 1½ teaspoons minced garlic 1 teaspoon lemon juice 3 tablespoons chopped fresh parsley ¼ cup grated Parmesan cheese 2 tablespoons butter 4 dashes hot pepper sauce |
 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. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||