Baked Tomatoes Stuffed With Salmon, Garlic & Capers

1. 1

   Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.

2. 2

   Chop them fine.

3. 3

   Turn the oven on to 400.

4. 4

   Remove the salmon's skin, any loose membranes, and carefully pick out all bones.

5. 5

   Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.

6. 6

   Toss thoroughly.

7. 7

   Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.

8. 8

   Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.

9. 9

   There should be enough to form a mound.

10. 10

    Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.

11. 11

    Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.

12. 12

    Serve not piping hot, but lukewarm.

13. 13

    They are also good later, at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.