Salmon-Stuffed Tomatoes Recipe

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You can serve this salmon salad in a tomato as suggested or by itself on a bed of lettuce. Either way, folks will rave about the wonderful flavor.—Glennis Stuart Liles, Greenup, Kentucky

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Salmon-Stuffed Tomatoes Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

1 can (14-3/4 ounces) red salmon, drained, deboned and flaked
1 cup thinly sliced celery
2 tablespoons chopped sweet pickle
2 tablespoons minced chives
1 tablespoon chopped green pepper
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
6 medium tomatoes

Directions

In a large bowl, combine the salmon, celery, pickle, chives and green pepper. In a small bowl, combine the mayonnaise, lemon juice, salt and lemon-pepper. Add to salmon mixture and mix gently. Cover and refrigerate for 2 hours.
Core tomatoes; cut into four to six wedges, not cutting all the way through. Place tomatoes on each of six salad plates; top with salmon salad. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 280 calories, 20 g fat (3 g saturated fat), 37 mg cholesterol, 753 mg sodium, 9 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Salmon-Stuffed Tomatoes in Taste of Home April/May 1996, p41

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.