Salmon Stuffed Tomatoes


6 ripe medium tomatoes, chilled
1 lb of canned or fresh salmon (if you use fresh just poach in water until salmon is cooked through)
1/2 cup cucumber, diced
1/2 cup celery, diced
2 scallions, chopped into rounds
1/2 bell pepper, diced
kosher salt and fresh cracked black pepper to taste
1 tbs fresh lemon juice
3/4 cup mayonnaise
chopped parsley for garnish
lettuce leaves for garnish
This is a great dish to serve at an informal  luncheon. Ripe tomatoes are stuffed with salmon, green onions, cucumbers and green pepper.


  • Place tomatoes in boiling water for 20 seconds, then place in a ice bath.
  • Remove skin from tomatoes and cut off  the tops.
  • Scoop out the centers of the tomatoes. Turn the tomatoes upside down to drain.
  • Meanwhile break the salmon into small pieces. Remove any bones and skin if any.
  • Combine salmon with cucumber, celery, onion, green pepper and lemon juice.
  • Season with salt and pepper and gently mix well.
  • Lightly salt the inside of the tomatoes and fill with the salmon mixture.
  • Garnish with chopped parsley and set on a platter or individual plates atop lettuce leaves.
  • Note: you may want to cut a small portion from the bottom of the tomatoes which will allow it to sit evenly on  the plate.




15 min


5 min


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