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Salmon-Stuffed Cherry Tomatoes

Salmon-Stuffed Cherry Tomatoes

Salmon, capers and dill make a colorful and delicious filling for cherry tomatoes.

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 18

Ingredients

18
cherry tomatoes
1
(6 1/8-oz.) can pink salmon, drained, flaked
2
tablespoons mayonnaise
1
tablespoon drained capers, if desired
1/2
teaspoon dried dill weed
4
sprigs fresh parsley

Directions

  • 1 Line cookie sheet with 2 layers of paper towels. Cut thin slice from bottom of each tomato; scoop out seeds and pulp, leaving edges intact. Invert onto paper towels to drain.
  • 2 In small bowl, combine salmon, mayonnaise, capers and dill; mix well. Spoon about 2 teaspoons filling into each tomato. Garnish with small parsley leaves.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
30
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
4mg
4%;
Sodium
50mg
50%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
2%;
Iron
0%;
Exchanges:
1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

MAKE-AHEAD TIP: Stuffed tomatoes can be refrigerated up to 8 hours.

Capers: Capers are the flower buds of bushes that grow in the Mediteranean and parts of Asia. The buds are picked, sun-dried and then pickled in a vinegar brine. Capers range in size from very small (considered the best) to as large as the tip of your little finger. They are sold in glass jars and are found in the condiment or pickle section of supermarkets. Rinse the capers before using them to remove excess salt.

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