Baked Tomatoes Stuffed With Salmon Garlic And Cape... |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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 |
1 pound salmon |
3-1/2 tablespoons extra virgin olive oil |
1 tablespoon chopped italian flat leaf parsley |
1 teaspoon very finely chopped garlic |
2 tablespoons fine dry unflavored bread crumbs |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 large ripe firm tomatoes |
Directions:
1. Drain capers and chop them fine.
2. Turn oven to 400.
3. Remove salmon's skin, loose membranes and carefully pick out all bones.
4. 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.
5. Toss thoroughly.
6. Wash the tomatoes then cut them horizontally in half and scoop out all the seeds and the centers to make a cup like hollow.
7. 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.
8. There should be enough to form a mound.
9. 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.
10. Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 35 minutes.
11. Serve lukewarm.
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