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Salmon, Rice, and Fried Tomatoes
Salmon, Rice, and Fried Tomatoes
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Salmon seared to perfection, adorned with crispy seasoned tomatoes, nestled on a bed of fluffy rice.
Ingredients:
  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1.5 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:
  • In a pot, bring the rice and water to a boil. Stir in 1 tablespoon of zesty lemon pepper and 1/2 tablespoon of aromatic dill weed. Cover, reduce heat to low, and let it simmer for 20 minutes.
  • In a skillet over medium heat, heat 1 tablespoon of oil. Cook salmon for 20 minutes, turning once, until golden brown and flakes easily with a fork. Remove from heat.
  • Season the tomato slices with the remaining lemon pepper and dill. Set up two separate dishes, one with eggs and the other with flour. Dip each tomato slice in the egg, then coat with flour on both sides.
  • In a skillet over medium-high heat, warm the remaining oil. Add tomato slices and cook for 5 minutes on each side until lightly browned. Serve the salmon on the cooked rice, and garnish with the fried tomatoes.

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