Recipe
Salad
Alaska Salmon-Stuffed Tomatoes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. olive oil | ||
| 2 tbsp. white wine vinegar or fresh lemon juice | ||
| 2 tsp. Dijon-style mustard | ||
| ½ tsp. salt | ||
| ⅛ tsp. pepper | ||
| 2 to 3 large, firm red tomatoes | ||
| 1 (14.75 oz) can or 2 (7.5 oz each) cans traditional pack Alaska salmon OR 8 to 10 oz skinless, boneless salmon (canned or pouched), drained and chunked | ||
| 1 medium ripe avocado, diced | ||
| 2 tbsp. chopped fresh cilantro or parsley |
Directions
- Dressing: In small bowl, whisk olive oil, white wine vinegar or lemon juice, mustard, salt, and pepper.
- 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.
Recipe Source:
Alaska Seafood.