Alaska Salmon-Stuffed Tomatoes


Serves: 4
Source: Alaska Seafood
Prep Time: 20 min


  • 1/4 cup olive oil
  • 2 Tablespoons white wine vinegar or fresh lemon juice
  • 2 teaspoons Dijon-style mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 to 3 large, firm red tomatoes
  • 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 8 to 10 oz. skinless, boneless salmon (canned or pouched), drained and chunked
  • 1 medium size, ripe avocado, diced
  • 2 Tablespoons chopped fresh cilantro or parsley

All you do:

  1. Dressing: In small bowl, whisk olive oil, white wine vinegar or lemon juice, mustard, salt, and pepper.
  2. Salad: Cut tomatoes in half crosswise; scoop out and discard flesh and seeds. In separate bowl, combine salmon, avocado, and cilantro or parsley. Drizzle on dressing; toss lightly. Portion 1/2 cup (for 6 servings) or 3/4 cup (for 4 servings) salmon mixture into tomato halves.

Nutrition information per serving:

Calories: 302 Fat: 22g Sodium: 759mg
Carbohydrate: 8g Protein: 18g Calcium: 191mg
Cholesterol: 46mg Saturated Fat: 4g Omega-3 Fatty Acids: 1600mg
Dietary Fiber: 3g