Wednesday, December 5, 2012

Salmon Stuffed Tomatoes

These are SO good.  Wow.  I just might have them again for lunch today.  And healthy.

3 medium tomatoes
3 ounces cooked salmon (Fresh Atlantic, wild caught)

My favorite method for moist salmon is to set the oven to 350 degrees.  Place the salmon on a "fish only" silpat in a sheet pan, salt and pepper generously.  When the oven hits around 200 degrees put the fish in.  Set the timer for about 20-30 minutes depending on size of salmon fillet.  Start checking after about 3/4 of the time has elapsed.  The salmon is done when the thickest part feels semi firm.  You could also check with a fork if you are unsure. This honestly is the best way to do it, as it doesn't have a tendency to dry out even the thinnest of areas.

3 tbsp. dry pesto

4 ounces basil
1/4 c. pine nuts
2 cloves garlic

Chop well in mini food processor until it is mixed well.
Because this doesn't have oil you will need to use it immediately or freeze the remaining in a ziplock bag, air removed.

3 tbsp. almond meal
1/2 ounce raw cheese
salt and pepper

Preheat oven to 350 degrees.  Mix salmon, pesto, almond meal and part of cheese.  Finish mixture with a salt and pepper.  It will seem a little dry, but trust me on this, it will be fine.  The moisture from the tomato and the healthy oil from the salmon will create a perfectly moist filling.  Core out tomatoes and fill them with mixture.  Top with remaining cheese and cook for about 15 minutes.  


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