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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


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

Nutritional Facts

1 each: 280 calories, 20g fat (3g saturated fat), 37mg cholesterol, 753mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 16g protein.


  1. 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.
  2. 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.
Originally published as Salmon-Stuffed Tomatoes in Taste of Home April/May 1996, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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