Directions:
- In a medium saucepan, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.64 Kcal (1334 kJ) | ||
| Calories from fat | 152.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.94g | 26% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 228.71mg | 10% | |
| Potassium | 354.76mg | 8% | |
| Total Carbs | 26.61g | 9% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 14.4g | 29% | |
| Vitamin C | 18mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 198.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 68.91 Kcal (289 kJ) | ||
| Calories from fat | 32.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 26% | |
|---|---|---|---|
| Cholesterol | 11.8mg | 18% | |
| Sodium | 49.46mg | 10% | |
| Potassium | 76.72mg | 8% | |
| Total Carbs | 5.75g | 9% | |
| Sugars | 0.47g | 9% | |
| Dietary Fiber | 0.21g | 4% | |
| Protein | 3.12g | 29% | |
| Vitamin C | 3.9mg | 30% | |
| Iron | 0.3mg | 8% | |
| Calcium | 43mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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