Salmon, Rice, and Fried Tomatoes

Salmon, Rice, and Fried Tomatoes

Pan-cooked salmon is topped with seasoned fried tomatoes and served over rice.

Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
611 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Salmon, Rice, and Fried Tomatoes
Salmon, Rice, and Fried Tomatoes

Ingredients

  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups water
  • 1 cup uncooked long grain white rice
  • 2 tablespoons vegetable oil, divided
  • 1 pound salmon
  • 1 tomato, sliced 1/2 inch thick
  • 1 ½ tablespoons lemon pepper, divided
  • 1 tablespoon dried dill weed, divided

Categories

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