Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.19 Kcal (1713 kJ) | ||
| Calories from fat | 125.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.93g | 21% | |
|---|---|---|---|
| Cholesterol | 136.66mg | 46% | |
| Sodium | 186.43mg | 8% | |
| Potassium | 554.95mg | 12% | |
| Total Carbs | 36.14g | 12% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 32.45g | 65% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 56.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.83 Kcal (485 kJ) | ||
| Calories from fat | 35.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 21% | |
|---|---|---|---|
| Cholesterol | 38.69mg | 46% | |
| Sodium | 52.78mg | 8% | |
| Potassium | 157.1mg | 12% | |
| Total Carbs | 10.23g | 12% | |
| Sugars | 0.13g | 2% | |
| Dietary Fiber | 0.34g | 5% | |
| Protein | 9.19g | 65% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.4mg | 8% | |
| Calcium | 15.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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