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Tomatoes Stuffed with Salmon

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Ingredients

Adjust Servings:
400 g of Salmon fresh
750 g of Помидор свежий
1 clove of Garlic A small clove
1 tbsp. of Parsley leaves
1 tbsp. of Capers
1 tbsp. of Buckwheat flakes
3 tbsp. of Extra Virgin olive oil
to taste Salt
to taste Grounded black pepper

Tomatoes Stuffed with Salmon

  • 40 min
  • Serves 4
  • Medium

Ingredients

Directions

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Tomatoes stuffed with salmon turned out to be a great discovery for me. It’s a wonderful dish, quick to make, delicious, healthy and spectacular! I found this magic in an old Italian cookbook. But I think stuffed tomatoes are made not only in Italy but in the Balkans as well. It’s a very sunny and maritime type of dish. I don’t know how to explain this joyful feeling when you try these tomatoes with fish. You have to try it and you will understand!

In the cookbook, this recipe was in the appetizer section and the recipe is for four servings. I also serve it as a light dinner for two people.

Bon Appétit!

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Steps

1
Done

Preheat the oven to 200 degrees Celsius.

2
Done

Take ripe but firm tomatoes for this dish, otherwise they will fall apart when baked. It is desirable to take tomatoes of equal size so that they are cooked at the same time. It can be either two large tomatoes or several small ones.

3
Done

Wash the tomatoes, dry them, cut the top off flat horizontally. Using a spoon, remove the inner pulp of the tomato along with the seeds. You should get a kind of "cups".
You will see the juice collecting at the bottom. Take a paper kitchen towel, crumple it and soak up the liquid with it.

4
Done

Peel the salmon fillet. Then cut it into small pieces (0.5x1cm) and put them in a bowl. Chop parsley greens and mince the garlic finely. Remove excess moisture from the capers and finely chop them. Then add capers, greens, garlic, salt, pepper, 2 tbsp of olive oil and 1 tbsp of buckwheat (or millet) flakes. Thoroughly mix it.

5
Done

Fill the tomatoes with the resulting fish stuffing so that a heap forms on the surface.
Grease a baking tray with a little olive oil (0.5 tbsp) and place the tomatoes in it. Bake them on the upper level of the oven for about 25 to 30 minutes. The top of the salmon should be visibly baked to a golden brown crust.

6
Done

Serving:
Let it cool slightly before serving. The dish should be served warm, not hot. It can also be served at room temperature.

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Spinach cream soup
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Pumpkin pancakes/Kürbispuffer
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Spinach cream soup
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Pumpkin pancakes/Kürbispuffer

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