Salmon Stuffed Vine Ripe Tomatoes

Check seasonal sustainability profiles for the most sustainable choice.

• 1 lb. Wild Salmon
• 4 Very large vine ripe tomatoes
• 3 Shallots chopped
• 2 cloves Garlic Chopped
• 2 button mushrooms, chopped
• 1½ Tbsp capers
• 6 oz. Artichoke Hearts, chopped
• 4 Tbsp shredded Parmesan Cheese
• Salt and pepper
• 2 Tbsp Olive Oil

Preheat oven to 350 degrees. Hollow out tomatoes by cutting off the top with a paring knife and scooping out the inside with a teaspoon and set aside.

Remove any bones or sinew from salmon. Lightly salt and pepper salmon. Heat olive oil in skillet until smoking. Place salmon seasoned side down in skillet and brown one side removing when browned (approx 2-3 min). This step imparts flavor into the dish but does not cook the salmon entirely. Set salmon aside to cool.

In the same skillet add shallot, garlic, mushrooms, capers, artichoke hearts and salt and pepper to taste. Saute over medium heat until the mushrooms have browned slightly and remove from heat.

In a large mixing bowl, break apart the salmon and add the mushroom mixture and cheese and combine well. Stuff the tomatoes with the salmon mix. Sprinkle a few drops of olive oil over the tomatoes and bake at 350 degrees for about 12-15 min. Remove stuffed tomatoes and serve hot with your favorite rice.

Serves four.