Salmon, Rice, And Fried Tomatoes
Ingredients
- Servings: 4
- 1 cup uncooked long grain white rice
- 2 cups water
- 1 1/2 tablespoons lemon pepper, divided
- 1 tablespoon dried dill weed, divided
- 2 tablespoons vegetable oil, divided
- 1 pound salmon
- 1 tomato, sliced 1/2 inch thick
- 2 eggs, beaten
- 1 cup all-purpose flour
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- bring the rice and water to a boil in a pot. season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. reduce heat to low, cover, and simmer 20 minutes.
- heat 1 tablespoon oil in a skillet over medium heat. place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. set aside.
- season the tomato slices with remaining lemon pepper and dill. place the eggs and flour in 2 separate dishes. dip each tomato slice in the egg to coat, then press in the flour, coating both sides.
- heat remaining oil in the skillet over medium-high heat. place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. serve salmon over the cooked rice, and top with fried tomatoes.
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