Tomatoes Stuffed With Salmon, Corn, and Wild Rice Salad
Tomato halves stuffed with salmon salad make the perfect brunch or lunch offering. Alaskan salmon combined with whole kernel corn and wild rice, and tossed with vinaigrette of extra virgin olive oil, white wine vinegar, Dijon mustard and fresh chopped parsley leaves.
Cook's Notes:
Canned salmon can be found in most supermarkets alongside the canned tuna and other canned seafood products. Red salmon is a great choice here. Look for sales and stock up. While every effort is usually made to remove the bones and skin when flaking the salmon, they are completely edible.
Baked salmon can be used in place of the canned salmon. Simply allow baked salmon to cool, and flake with a fork.
Look for very large tomatoes that are slightly wide. When you cut the tops off and hollow them out, you waste as little of the tomatoes as possible.
Tomatoes Stuffed with Salmon, Corn, and Wild Rice Salad
Ingredients:
1 (14-3/4 ounces) can Cooked Alaska Salmon, drained and flaked
4 large Beefsteak or Vine-Ripened Tomatoes, cut in half across middle, cored and seeded
2 tablespoons Extra Virgin Olive Oil
1 tablespoon White Wine Vinegar
2 teaspoons Dijon Mustard
1 tablespoon finely chopped Fresh Parsley
1 cup Cooked and Chilled Long Grain Wild Rice
1 cup Whole Kernel Corn
Preparation:
1. Add extra virgin olive oil, Dijon mustard, and white wine vinegar to small bowl. Whisk to combine.
2. Stir in fresh chopped parsley.
3. Add flaked salmon, wild rice, and whole kernel corn to medium bowl.
4. Pour vinaigrette over salmon. Toss to coat.
5. Arrange tomato halves on serving platter.
6. Fill tomatoes with salmon salad
Tags: lighter fare, lunch/brunch recipes, seafood recipes
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