Best Salmon Stuffed Tomatoes Recipes

BAKED TOMATOES STUFFED WITH SALMON, GARLIC, AND CAPERS

Steps:

• Drain the capers if packed in vinegar. Soak, rinse, and drain if packed in salt, then chop fine. Preheat the oven to 400 degrees. Remove the salmon's skin, any loose membranes, and carefully pick out all the bones. Dice the fish finely and put it in a bowl, together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt, and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow. Pat the insides of the tomatoes with paper towels to soak up excess juice, then stuff the tomatoes with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining olive oil, holding back a few drops of the oil to smear the bottom of a baking pan. Place the tomatoes in the oiled baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. The dish is also good later, not reheated but at room temperature.;

SALMON-STUFFED TOMATOES

Steps:

• In a large bowl, combine the salmon, celery, pickle, chives and green pepper. In a small bowl, combine the mayonnaise, lemon juice, salt and lemon-pepper. Add to salmon mixture and mix gently. Cover and refrigerate for 2 hours. , Core tomatoes; cut into four to six wedges, not cutting all the way through. Place tomatoes on each of six salad plates; top with salmon salad.

TOMATOES STUFFED WITH SCRAMBLED EGGS AND SMOKED SALMON

Steps:

• Preheat broiler. Slice the top off of each tomato. Hollow out each tomato, leaving a firm shell; reserve. (Discard the caps and pulp or reserve for another purpose).
• Whisk the liquid eggs with the dill, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick skillet and set over MEDIUM HEAT. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute. Cook, stirring frequently, for 2-3 minutes or until eggs are fluffy and almost set; remove from heat. Gently stir in the salmon and capers.
• Scoop an equal portion of the egg mixture evenly into each hollowed tomato; place on a rimmed baking sheet. Sprinkle each tomato evenly with goat cheese. Broil for 2 to 3 minutes or until cheese is browned. Garnish with additional smoked salmon and dill (if using).

BAKED TOMATOES STUFFED WITH SALMON, GARLIC & CAPERS

Steps:

• Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
• Chop them fine.
• Turn the oven on to 400.
• Remove the salmon's skin, any loose membranes, and carefully pick out all bones.
• Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.
• Toss thoroughly.
• Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
• Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.
• There should be enough to form a mound.
• Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
• Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.
• Serve not piping hot, but lukewarm.
• They are also good later, at room temperature.

STUFFED TOMATOES WITH CONFIT VEGETABLES, FRESH HERBS AND SMOKED SALMON

Steps:

• Immerse tomatoes in boiling water for several about 30 seconds to loosen skin. Remove from boiling water and immerse in ice water to refresh. Remove the skin, keeping tomatoes in tacked, then cut the top cap off and reserve, remove the inside and discard. In a small saute pan over medium heat sweat all the vegetables together with a little bit of olive oil, then add the chicken stock and reduce until mixture is almost dry. Once cooked chilled vegetables in bowl over ice and fold the chopped herbs, the tiny bits of smoked salmon and the sour cream. Fill the tomatoes and serve 2 per order.

SALMON-STUFFED TOMATOES

Steps:

• 1. Cook and drain pasta as directed on package. Rinse with cold water drain.2. Cut stem ends from tomatoes. Remove pulp, leaving 1/2-inch wall. Chop tomato pulp drain. Cut thin slice from bottom of each tomato to prevent tipping.3. Mix pasta, chopped tomato and remaining ingredients. Spoon 1/2 cup pasta mixture into each tomato. Serve with remaining pasta mixture. Or cut tomato shells into halves or fourths divide pasta mixture evenly among tomatoes.*3 cups cold cooked rice can be substituted for the cooked pasta.NUTRITION FACTS: 1 Serving: Calories 400 (Calories from Fat 180) Fat 20g (Saturated 3g) Cholesterol 45mg Sodium 660mg Carbohydrate 37g (Dietary Fiber 3g) Protein 21g % DAILY VALUE: Vitamin A 14% Vitamin C 60% Calcium 24% Iron 16% DIET EXCHANGES: 2 Starch 2 Medium-Fat Meat 1 Vegetable 1 FatChicken-Stuffed Tomatoes: Substitute 2 cups cut-up cooked chicken or turkey for the salmon.Shrimp-Stuffed Tomatoes: Substitute 2 packages (5 ounces each) frozen cooked salad shrimp, thawedTuna-Stuffed Tomatoes: Substitute 1 can (12 ounces) tuna, rinsed and drained, for the salmon.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.