Salmon, Rice, and Fried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 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 |
Directions:
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.
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.
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.
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.
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