Entrée: United States – Baked Salmon-Stuffed Tomatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 large firm tomatoes
1 cup (240 ml) cooked flaked salmon
1 / 2 cup (120 ml) breadcrumbs
1 egg, lightly beaten
2 tbsp (30 ml) fresh parsley, chopped
1 / 4 cup (60 ml) grated Parmesan or Pecorino (7/8 oz (25 g)) optional
1 small shallot or onion, finely chopped
1 tbsp (15 ml) olive oil
Salt and pepper to taste

Show original ingredient measurements

4 large firm tomatoes
1 cup cooked flaked salmon
1 / 2 cup breadcrumbs
1 egg, lightly beaten
2 tbsp fresh parsley, chopped
1 / 4 cup grated Parmesan or Pecorino (25 g) optional
1 small shallot or onion, finely chopped
1 tbsp olive oil
Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Slice tops off tomatoes and scoop out seeds and pulp; reserve a little pulp for the filling if desired. Lightly salt the insides and invert to drain.  
2. In a bowl combine flaked salmon, breadcrumbs, egg, parsley, shallot, cheese (if using), reserved tomato pulp, olive oil, salt and pepper. Mix until cohesive.  
3. Spoon filling into tomato shells, pressing gently; replace tops if liked.  
4. Place tomatoes in a baking dish and bake 20–25 minutes until filling is set and tops are slightly browned.  
5. Serve hot with a green salad or crusty bread.