Baked Tomatoes Stuffed With Salmon, Garlic & Capers

Recipe by Nimz_
READY IN: 1hr 5mins




  • Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
  • Chop them fine.
  • Turn the oven on to 400.
  • Remove the salmon's skin, any loose membranes, and carefully pick out all bones.
  • Cut the fish into very small diced pieces and put 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 horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
  • Pat the inside of the tomatoes with a paper towel 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 remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
  • Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 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.