Salmon-Stuffed Tomatoes

Serves: 2
Total Calories: 353


1 tomato, halved
1/2 pound salmon, chopped
1/3 cup bread crumbs
1/2 cup Fresh Italian parsley, chopped
1 teaspoon olive oil
1 clove garlic, chopped
1 to 2 teaspoons capers, chopped


Scoop out and discard tomato pulp; set aside. Combine remaining ingredients; evenly spoon into tomato halves. Place on a lightly greased baking sheet. Bake at 350 degrees for 30 minutes.

Tip: What a time-saver…the serrated edges of a grapefruit spoon are so handy when it’s time to hollow out tomatoes!

Nutritional Facts:

Serves: 2
Total Calories: 353
Calories from Fat: 137

This Salmon-Stuffed Tomatoes recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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