Ingredients
4
4 servings
- •1 cup uncooked long grain white rice
- •2 cups water
- •1 ½ 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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 611
- Carbohydrate: 65g
- Fat: 21g
- Fiber: 2g
- Protein: 36g
- Sugar: 1g
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