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alaskan salmon stuffed tomatoes

2 cans King Oscar Alaskan Salmon
2-3 medium tomatoes
1 ripe medium avocado, chopped
1/4 cup olives
2 tablespoons chopped parsley and coriander
2 teaspoons wine vinegar or freshly squeezed lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper

In a small bowl, blend wine vinegar (or lemon juice) with mustard, salt, pepper.

Cut tomatoes in half (horizontally). Remove the whole pulp along with the seeds to create tomato “cups.” In a separate bowl, mix salmon, avocado, olives, parsley and coriander. Slowly mix in the sauce. Fill tomato halves with mixture.