Salmon, Rice, and Fried Tomatoes recipe

4 servings

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

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.

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.

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.

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.