Looks good, eh?
When it's summer, sometimes we just don't feel like turning on the stove, and we dream of a cold and refreshing lunch; or a light and refreshing dinner, possibly accompanied by a glass of chilled Sauvignon Blanc or an equally appreciated rosé.
'Emergency Eats' Chef Jeffrey Doucette always likes to use fresh, seasonal ingredients in his recipes, and red, juicy tomatoes stuffed with perfectly seasoned salmon salad sounded so fabulous, I had to do a double-feature this month.
Some of the ingredients
Ingredients:
1 large can of salmon, or approximately 2 large fresh salmon filets, broiled, chilled, and forked over
2 teaspoons dried dill
juice of 1/2 a fresh lemon
1 tsp mayo
pinch of salt
pinch of pepper
sprinkle of Old Bay seasoning (for the top)
2 large tomatoes, hollowed out, tops cut off
2 top cuttings of fresh basil for garnish (optional)
Coring the tomatoes. I use a grapefruit knife to slice around the shell. Then once I remove the insides, I use a melon baller to scoop out the rest.
Instructions:
1. Mix the salmon, dill, lemon juice, salt, pepper, and mayo in a bowl. Chill for a few minutes while you're working on the tomatoes.
2. Cut off the tops of two LARGE tomatoes.
3. Grab a grapefruit knife (if you have one) and slice around the shells of the tomatoes so the insides are easier to remove. This is called "coring" your tomatoes.
43. Use a melon baller and scoop out the remaining seedy, pulpy insides of your tomatoes. (You don't have to be perfect. No one will see the inside of the tomatoes. If all you have is a regular old knife and a spoon, to core the tomatoes, it will be just fine.)
Voila! A pretty cored red, ripe Jersey tomato.
4. Drain any juice from the inside of the tomatoes just by pouring it out.
Twin tomatoes!
5. Stuff the tomatoes with salmon salad.
6. Sprinkle some Old Bay Seasoning on top of each.
7. Garnish with a sprig of fresh basil.
Special Notes:
Serves 2. Of course you can double the recipe.
If you want to prepare the tomatoes ahead of time, you can. Just refrigerate them after you assemble them; and prior to serving, re-plate them because some of the natural tomato juices may seep out into the bottom of your storage container.
Nutritional Information Per Serving:
per 1 medium tomato serving assuming 3-4oz of salmon per tomato.
Calories: 228
Fat: 14g
Carbs: 4g
Protein: 11.5g
Sodium: 415mg
sugar: 0
Potassium: 235mg
Cholesterol: 25 mg
Vit A: 1660 IU (33% of daily)
Vit C: 18mg (30% of daily)
Calcium: 5.55mg (1% of daily)
Iron: .82mg (5% of daily)
Fiber: 1.42 g
*NOTE: These figures are only estimates. They are provided as is and may be inaccurate depending on individual ingredient choices and measurements. This should be used only as a general assessment. This is not intended to diagnose or treat any ailment or deficiency, but to provide an estimated nutritional profile. The term (“of daily”) is based on a 2000 calorie diet.
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