Salmon-Stuffed Tomatoes Recipe

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Salmon-Stuffed Tomatoes Recipe

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

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 snipped fresh 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

Directions

In a bowl, combine salmon, celery, pickle, chives and green pepper.l Combine 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 salad plates; top with salmon salad. Yield: 6 servings.
Originally published as Salmon-Stuffed Tomatoes in Taste of Home April/May 1996, p41

Nutritional Facts

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

  • 1 can (14-3/4 ounces) red salmon, drained, deboned and flaked
  • 1 cup thinly sliced celery
  • 2 tablespoons chopped sweet pickle
  • 2 tablespoons snipped fresh 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
  1. In a bowl, combine salmon, celery, pickle, chives and green pepper.l Combine 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 salad plates; top with salmon salad. Yield: 6 servings.
Originally published as Salmon-Stuffed Tomatoes in Taste of Home April/May 1996, p41

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