Salmon, Rice, and Fried Tomatoes

Salmon, Rice, and Fried Tomatoes Pan-cooked salmon is topped with seasoned fried tomatoes and served over rice.

• Step 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.

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• Step 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.

• Step 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.

• Step 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.

Per Serving: 611 calories; protein 35.9g; carbohydrates 65.2g; fat 20.7g; cholesterol 166.8mg; sodium 617.6mg.