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Salmon Stuffed Tomatoes

Diet.Chef's picture
Ingredients
  Dairy sour cream 1 Cup (16 tbs)
  Chopped cucumber 1⁄4 Cup (4 tbs)
  Skim milk 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Snipped dill weed/1/2 teaspoon dried dill weed 2 Teaspoon (Fresh)
  Salt 1⁄4 Teaspoon
  Artichokes/1 package, 9 ounce frozen artichoke hearts 3
  Canned salmon 15 1⁄2 Ounce, drained and broken into chunks (1 Can)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Hard cooked eggs 3 , chopped
  Pepper 1 Dash
  Tomatoes 6 Large, chilled
Directions

For dressing, combine sour cream, cucumber, milk, 1 tablespoon lemon juice, dillweed, and 1/4, teaspoon salt.
Chill.
Add fresh whole artichokes to large amount of boiling salted water; add 1 tablespoon lemon juice.
Cover; reduce heat and simmer about 20 to 30 minutes or till stem is tender and leaf pulls easily from the base.
Drain and cool.
Pull off outer leaves; scoop out choke.
Chop remaining heart into pieces or, cook frozen artichoke hearts according to package directions; drain and chop.
Omit the 1 tablespoon lemon juice.
In mixing bowl combine chopped artichoke hearts, salmon, mushrooms, egg, 1/4 teaspoon salt, and pepper; chill the salmon mixture.
Starting at top, and cutting to, but not through base of tomato, cut each tomato into quarters.
Place on serving plate and spread wedges open; fill with salmon mixture.
Spoon dressing over.
Garnish with fresh dill, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Vegetable

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