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Name: Tomatoes Stuffed with Salmon Salad
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 2 cups water; 2 tablespoons + 2 teaspoons fresh lemon juice; 1/2 pound salmon fillet skinned; 1 cup frozen peas thawed; 1/2 cup red onion minced; 1 celery stalk; 1/3 cup plain nonfat yogurt; 2 teaspoons prepared horseradish squeezed dry; 1 teaspoon worchester sauce; 1/2 teaspoon salt; 6 tomatoes; 2 teaspoons dill

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INGREDIENTS

2 cups water
2 tablespoons + 2 teaspoons fresh lemon juice
1/2 pound salmon fillet ; skinned
1 cup frozen peas ; thawed
1/2 cup red onion ; minced
1 celery stalk
1/3 cup plain nonfat yogurt
2 teaspoons prepared horseradish ; squeezed dry
1 teaspoon worchester sauce
1/2 teaspoon salt
6 tomatoes
2 teaspoons dill

Servings

INSTRUCTIONS

Combine the water and 2 tablespoons of the lemon juice in a saucepan. bring to a boil. Add the salmon, reduce the heat, and simmer, turning once, until the salmon is cooked through, 8-10 minutes. Transfer the salmon to a medium bowl and refrigerate 20 minutes. Meanwhile, add the peas to the saucepan; heat through and drain.

Flake the salmon and add the peas, onion, and celery; toss well. Combine the remaining 2 teaspoons lemon juice, the yogurt, dill, horseradish, worcestershire sauce, and salt in a separate bowl; pour the mixture over the salmon and toss to coat.

Slice the top quarter from each tomato and reserve. With a spoon, scoop out the seeds and flesh; discard. Fill each tomato with about 1/2 cup of the salmon salad and replace the reserved lids.

NOTES

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Tomatoes Stuffed with Salmon Salad

2 cups water
2 tablespoons + 2 teaspoons fresh lemon juice
1/2 pound salmon fillet skinned
1 cup frozen peas thawed
1/2 cup red onion minced
1 celery stalk
1/3 cup plain nonfat yogurt
2 teaspoons prepared horseradish squeezed dry
1 teaspoon worchester sauce
1/2 teaspoon salt
6 tomatoes
2 teaspoons dill

Combine the water and 2 tablespoons of the lemon juice in a saucepan.  bring to a boil.  Add the salmon, reduce the heat, and simmer, turning once, until the salmon is cooked through, 8-10 minutes.  Transfer the salmon to a medium bowl and refrigerate 20 minutes.  Meanwhile, add the peas to the saucepan;  heat through and drain.

Flake the salmon and add the peas, onion, and celery;  toss well.  Combine the remaining 2 teaspoons lemon juice, the yogurt, dill, horseradish, worcestershire sauce, and salt in a separate bowl;  pour the mixture over the salmon and toss to coat.

Slice the top quarter from each tomato and reserve.  With a spoon, scoop out the seeds and flesh;  discard.  Fill each tomato with about 1/2 cup of the salmon salad and replace the reserved lids.

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Nutrition

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Serving Size: 1 Serving (628g)
Recipe Makes: 6 Servings

Calories: 168
Calories from Fat: 25 (15%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 1g
Cholesterol 20.5mg		6 %
Sodium 105.2mg		4 %
Potassium 1411.1mg		37 %
Total Carbohydrate 25.5g		7 %
	Dietary Fiber 7.4g	30 %
	Sugars, other 18g
Protein 14.1g		20 %
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.

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Calories per serving: 168

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