Baked Tomatoes Stuffed with Salmon Garlic and Capers
From chefmeow 18 years ago
- 35 minutes to make
- Serves 2
This can be used as an appetizer, a side, a main dish or a salad. I love this delight and usually eat it as a main dish along side some sliced cucumbers and carrots. It's so full of wonderful flavors. Enjoy
Ingredients
- 1 tablespoon capers shopping list
- 1 pound salmon shopping list
- 3-1/2 tablespoons extra virgin olive oil shopping list
- 1 tablespoon chopped Italian flat leaf parsley shopping list
- 1 teaspoon very finely chopped garlic shopping list
- 2 tablespoons fine dry unflavored bread crumbs shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 2 large ripe firm tomatoes shopping list
How to make it
- Drain capers and chop them fine.
- Turn oven to 400.
- Remove salmon's skin, loose membranes and carefully pick out all bones.
- Cut into very small dices and put in a bowl together with the olive oil, parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and pepper.
- Toss thoroughly.
- Wash the tomatoes then 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 paper towels to soak up excess juice then stuff them with the salmon mixture pressing 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 latter to smear the bottom of a baking pan.
- Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 35 minutes.
- Serve lukewarm.
sparow64
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "