Try this Baked Tomatoes Stuffed with Salmon, Garlic, and Capers recipe, or contribute your own.
Suggest a better descriptionDrain the capers if packed in vinegar; soak, rinse, and drain if packed in salt; then chop them fine. Turn the oven to 400 degrees. Remove the salmons skin, remove any loose membranes, and carefully pick out all bones. Cut the fish into very small dice and put it 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. Toss thoroughly. Wash the tomatoes, cut them in half horizontally, scoop out all the seeds and the centers to make a cup-like hollow. (If you are cooking anything else that day or the next that calls for fresh tomatoes, use the scoopings in the recipe.) Pat the inside of the tomatoes with paper towels to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining olive oil, holding back a few drops to smear the bottom of a baking pan. Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. They are also good later, at room temperature, but not reheated. Yield: 4 appetizer servings Notes: Recipe courtesy of Marcella Hazan, "Marcella Cucina" Recipe by: Cooking Live Show #CL9007 Posted to MC-Recipe Digest V1 #916 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (898g) | ||
Recipe Makes: 1 | ||
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Calories: 1120 | ||
Calories from Fat: 585 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65g | 87 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 39.1g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 233mg | 72 % | |
Sodium 779.7mg | 27 % | |
Potassium 2383.2mg | 63 % | |
Total Carbohydrate 35.9g | 11 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 29.8g | ||
Protein 96.7g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1120
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