Ingredients
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750 g tomtoes, ripe and firm
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300-400 g salmon fillet, fresh
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1 tbsp chopped parsley
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1 tbsp capers
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1 clove garlic
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2 tbsp breadcrumbs
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3.5 tbsp olive oil
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Salt
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Freshly ground black pepper
Directions
Baked tomatoes stuffed with salmon was a great discovery for me. I didn’t expect the explosion of flavors! It’s a wonderful dish – quick, delicious, healthy and stunning! I found the recipe in an old Italian cooking book. I suppose this sunny and marine dish is popular not only in Italy, but also in the Balkans. I even can’t explain the feeling of joy when you try these fantastic tomatoes stuffed with fish – you must try yourself!
In the cooking book this recipe was marked as an “appetizer” and clamed to serve 4 people. I also serve it for light dinner for two. You must also try stuffed eggs!
Highly recommend!
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 200 degrees Celsius. |
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2
Done
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Use only ripe yet firm tomatoes for this recipe. Choose tomatoes of equal size for them to take the same amount of time to cook. It may be two large tomatoes or a few small ones. |
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3
Done
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Wash and pat the tomatoes dry. Cut a thin slice off the top of each tomato and scoop out the inside pulp and seeds. Now the tomatoes should resemble glasses. |
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4
Done
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You will see liquid on the bottom of the tomatoes. Pat it dry with paper towels. |
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5
Done
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Skin the salmon fillet, then cut it into small (0.5x1 cm) pieces. Place them to a bowl. |
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6
Done
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Finely chop parley and garlic. |
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7
Done
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Pat the capers dry to remove any excess liquid. Chop them finely. |
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8
Done
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To the salmon, add the capers, parsley, garlic, salt pepper, 3 tbsp olive oil and 1.5 tbsp breadcrums. Mix well. |
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9
Done
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Fill the hollowed tomatoes with the salmon mixture. Sprinkle breadcrumbs (0.5 tbsp) on top. |
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10
Done
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Grease a baking pan with 0.5 tbsp olive oil. Arrange the tomatoes. Cook in the upper rack of the oven for about 35 min. The top should turn golden brown eventually. How to serve: How to keep: |
