Recipe: Alaska Salmon-Stuffed Tomatoes

If you’re looking to use up some of those garden tomatoes and get a good dose of healthy protein, this is a great recipe courtesy of Hy-Vee.

Serves 4 – 6

Source: Alaska Seafood

Ingredients:

• 1/4 cup olive oil
• 2 tbsp. white wine vinegar or fresh lemon juice
• 2 tsp. Dijon-style mustard
• 1/2 tsp. salt
• 1/8 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:

1. Dressing: In small bowl, whisk olive oil, white wine vinegar or lemon juice, mustard, salt and pepper.
2. 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.