Salmon Stuffed Tomatoes
Salmon Stuffed Tomatoes
1 lb. Salmon
3 ½ Tbsp. extra-virgin olive oil
1 Tbsp. Italian flat-leaf parsley, chopped
1 Tbsp. garlic, minced
2 Tbsp. plain, toasted breadcrumbs
Two ¾ lb. ripe, firm tomatoes
Salt and pepper to taste
Preheat oven to 400°.
Skim salmon; remove any loose membranes and bones. Cut the fish into small dices and mix thoroughly in a bowl with 2 ½ tbsp. of olive oil, parsley, basil, garlic, 1 tbsp. breadcrumbs, salt and pepper.
Wash the tomatoes, cut in half horizontally and scoop out all the seeds and flesh to make a hollow cup. With a paper towel, pat the inside of the hollowed-out tomato to soak up the excess juice.
Stuff the tomato with the salmon mixture. Sprinkle the tops with the remaining breadcrumbs and drizzle the remaining olive oil on top.
Place the stuffed tomatoes on an oiled baking pan in the oven for about 15 – 20 minutes. Look for a light golden crust.
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