Salmon, Rice, and Fried Tomatoes recipe
All Recipes Seafood Fish Salmon
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
Nutrition Info
- 611 caloriescarbohydrate: 65.2 gcholesterol: 166.8 mgfat: 20.7 gfiber: 2 gprotein: 35.9 gsaturatedFat: 4.1 gservingSize: -sodium: 617.6 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Salmon, Rice, and Fried Tomatoes
Directions
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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.