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Ingredients
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1 cup uncooked long grain white rice
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2 cups water
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1 ½ tablespoons lemon pepper, divided
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1 tablespoon dried dill weed, divided
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2 tablespoons vegetable oil, divided
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1 pound salmon
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1 tomato, sliced 1/2 inch thick
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2 eggs, beaten
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1 cup all-purpose flour
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.
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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.
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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.
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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.
Nutrition Facts (per serving)
611 | Calories |
21g | Fat |
65g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 611 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 4g | 21% |
Cholesterol 167mg | 56% |
Sodium 618mg | 27% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 36g | 72% |
Vitamin C 7mg | 8% |
Calcium 73mg | 6% |
Iron 5mg | 25% |
Potassium 674mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.