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Salmon-Stuffed Tomatoes

 Salmon-Stuffed Tomatoes
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
6 ServingsPrep: 15 min. + chilling


  • 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


  • 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.

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Salmon-Stuffed Tomatoes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.