Salmon, Rice, And Fried Tomatoes
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
56
Sourness
48
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
Water1.5 tbsps
Lemon Pepper (divided)2 tbsps
Vegetable Oil (divided)450 g
Salmon1 cup
All-Purpose FlourDirections:
1
Bring the rice and water to a boil in a pot
2
Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed
3
Reduce heat to low, cover, and simmer 20 minutes
4
Heat 1 tablespoon oil in a skillet over medium heat
5
Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork
6
Set aside
7
Season the tomato slices with remaining lemon pepper and dill
8
Place the eggs and flour in 2 separate dishes
9
Dip each tomato slice in the egg to coat, then press in the flour, coating both sides
10
Heat remaining oil in the skillet over medium-high heat
11
Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned
12
Serve salmon over the cooked rice, and top with fried tomatoes