Creamy Salmon Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients:Red Ripe Tomatoes, 8 large whole (with pulp & seeds removedSockeye Salmon; Wild, 2.5 poundsPhilidelphia cream cheese, 2 cupsLemon juice, 3 tbsp sea salt, 1 tbspDill weed, dried, 1 tbsp 4green onions, chopped4 tbsp almond meal (or panko breadcrumbs)
Preheat oven to 350 and lightly grease a large casserole dish.
Combine all ingredients except the tomatoes and almond meal (I used a food processor. It sort of makes a salmon mousse). Fill tomatoes. Top with almond meal (or bread crumbs)
Cook for approx 30 minutes for a soft tomato. Cook for less time if you prefer a firmer tomato.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user FIT_ARTIST.
Combine all ingredients except the tomatoes and almond meal (I used a food processor. It sort of makes a salmon mousse). Fill tomatoes. Top with almond meal (or bread crumbs)
Cook for approx 30 minutes for a soft tomato. Cook for less time if you prefer a firmer tomato.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user FIT_ARTIST.
Nutritional Info Amount Per Serving
- Calories: 418.1
- Total Fat: 20.2 g
- Cholesterol: 60.0 mg
- Sodium: 967.9 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.6 g
- Protein: 46.6 g
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