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

Ingredients

• 2 cups water
• 1 cup uncooked long grain white rice
• 2 ½ tablespoons garlic oil
• 2 (6 ounce) fillets salmon
• ½ teaspoon dried dill weed
• ¼ teaspoon paprika, or to taste
• salt and pepper to taste
• 2 fresh tomatoes, diced
• 1 ½ teaspoons minced garlic
• 1 teaspoon lemon juice
• ¼ cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons butter
• 4 dashes hot pepper sauce

Directions

1. In a medium saucepan, bring water and rice to a boil. Reduce heat to low, cover, and cook for 20 minutes.
2. Meanwhile, heat garlic oil in a skillet over medium heat. Season salmon with dill, paprika, salt, and pepper. Cook salmon in hot oil for 1 to 2 minutes on each side, until tender enough to break apart. Break salmon into cubes with a spatula or fork. Mix in tomatoes, garlic, and lemon juice. Continue cooking until salmon is easily flaked with a fork.
3. Mix Parmesan cheese, parsley, butter, and hot pepper sauce into the skillet; continue cooking for 1 to 2 minutes, until well mixed. Serve over cooked rice.