Salmon, Rice, and Fried Tomatoes

Ingredients

• 1 tablespoon dill weed dried divided
• 2  eggs beaten
• 1 cup flour all-purpose
• 1.5 tablespoons lemon pepper divided
• 1 pound salmon 
• 1  tomatoes sliced
• 2 tablespoons vegetable oil divided
• 2 cups water 
• 1 cup rice long grain white uncooked

Equipment

• frying pan
• pot

Directions

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.
2. Heat 1 tablespoon oil in a skillet over medium heat.
3. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside.
4. Season the tomato slices with remaining lemon pepper and dill.
5. 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.
6. Heat remaining oil in the skillet over medium-high heat.
7. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned.
8. Serve salmon over the cooked rice, and top with fried tomatoes.