Salmon Stuffed Tomatoes Recipe

Serves 1.

One serving = 1 Protein, 2 Vegetables, 1 Fat


4 oz (120 g) fresh salmon filet
2 small whole tomatoes
1 tsp (5 ml) olive oil
2 tsp (10 ml) white wine vinegar
2 tsp (10 ml) lemon juice
1⁄4 tsp (1 ml) low-sodium salt seasoning, if desired
1 Tbsp (15 ml) chopped cilantro
1⁄4 tsp (1 ml) onion powder


Grill salmon filet on the barbecue or griddle on medium-high heat for about two minutes per side. Chop cooked salmon into small pieces and set aside to cool.

In medium bowl combine salmon, olive oil, white wine vinegar, lemon juice, salt (optional) and cilantro. Mix well and chill.

While salmon mixture is chilling, cut off tops of tomatoes. Hollow out and remove the seeds and flesh from tomatoes. Chop 1⁄4 cup of tomato flesh and discard the rest. Mix diced tomato into salmon salad.

Fill hollowed tomatoes with salmon and tomato mixture.

Serve chilled.

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