Salmon, Rice, and Fried Tomatoes

by

Description

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

Ingredients

  • 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

  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
  2. cover
  3. and simmer 20 minutes.
  4. Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet
  5. and cook 20 minutes
  6. turning once
  7. until lightly browned and easily flaked with a fork. Set aside.
  8. 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
  9. then press in the flour
  10. coating both sides.
  11. Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet
  12. and cook 5 minutes on each side
  13. until lightly browned. Serve salmon over the cooked rice
  14. and top with fried tomatoes.

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 4

Leave a Comment