-
1
Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt; then chop them fine.
-
2
Turn the oven to 400 degrees.
-
3
Remove the salmon's skin, remove any loose membranes, and carefully pick out all bones.
-
4
Cut the fish into very small dice and put it in a bowl together with 2 1/2 Tbsp.
-
5
of extra virgin olive oil, the minced parsley, garlic, capers, 1 Tbsp.
-
6
of bread crumbs, salt, and several grindings of black pepper.
-
7
Toss thoroughly.
-
8
Wash the tomatoes, cut them in half horizontally, scoop out all the seeds and the centers to make a c.-like hollow.
-
9
(If you are cooking anything else which day or possibly the next which calls for fresh tomatoes, use the scoopings in the recipe.)
-
10
Pat the inside of the tomatoes with paper towels to soak up excess juice, then stuff them with the salmon mix, pressing it down lightly as you do so.
-
11
There should be sufficient to create a mound.
-
12
Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining extra virgin olive oil, holding back a few drops to smear the bottom of a baking pan.
-
13
Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 35 min or possibly till the salmon stuffing has formed a light golden brown crust.
-
14
Serve not piping warm, but lukewarm.
-
15
They are also good later, at room temperature, but not reheated.
-
16
Notes:
