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Published on August 26, 2016

salmon filets with vegetables and herbs

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


  • 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


  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.

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