Sautéed Salmon with Rice and Tomatoes
Written by
Robert Washington
Published on
January 24, 2017
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Ingredients
- 2 pounds beef steak or other large meaty variety of tomatoes
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 pound skinned salmon, cut into 1 ½ inch cubes
- 1 cup onions, diced
- 1 cup dry white rice
- 2 tablespoons fresh dill chopped, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup bottled clam juice
- 1 teaspoon fresh lemon juice
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