Baked Tomatoes Stuffed With Salmon, Garlic & Capers
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"I was looking for different recipes to use all the tomatoes this year from my garden and found this one. It's great but they are not good reheated."
photo by Thorsten
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 tablespoon capers, preferably packed in salt
- 1 lb salmon
- 3 1⁄2 tablespoons extra virgin olive oil
- 1 tablespoon chopped flat-leaf Italian parsley
- 1 teaspoon very finely chopped garlic or 1 teaspoon pressed garlic
- 2 tablespoons unflavored fine dry breadcrumbs
- salt
- black pepper, ground fresh
- 2 large firm ripe tomatoes, weighing approximately 3/4 pound each
directions
- 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.
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Reviews
-
Really yummy and healthy too! I went a littler lighter on the olive oil and added some goat cheese. -
This made the salmon so moist. Really delicious! Thanks for posting it. -
this is great! i loved it. -
Really delicious and not at all difficult to make. Loved the combo of flavours - the salty-brininess of the capers was a great contrast to the rich oiliness of the salmon. Another way to use up summer's tomatoes with our weekly salmon quota! -
Delicious! This recipe can be tinkered with easily to use what you have on hand (eg, I used basil) Moisture is the enemy here, so make sure to drain ingredients well and blot the tomatoes.
see 4 more reviews
Tweaks
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added chopped green olives and cheese on top served with dill dip and colde beer excellant
RECIPE SUBMITTED BY
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Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
