Baked tomatoes Stuffed with Salmon, Garlic and Capers.
1 tablespoon capers preferably packed in salt
1 pound salmon
3 ½ tablespoons extra virgin olive oil
1 tablespoon chopped Italian flat-leaf parsley
1 teaspoon very finely chopped garlic
2 tablespoons fine dry unflavored bread crumbs
Salt to taste
Black pepper, freshly ground
2 large ripe firm tomatoes, weighing approximately ¾ pound each
Drain the capers if packed in vinegar. Soak, rinse and drain if packed in salt, then chop fine. Preheat the oven to 400 degrees. Remove the salmon’s skin, any loose membranes and carefully pick out the bones. Dice the fish finely and put in a bowl, together with 2 ½ tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of breadcrumbs, salt and several grinds of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half and scoop out all the seeds and the centers to make a cup-like hollow. Pat the insides of the tomatoes with paper towels to soak up excess juice, and then stuff the tomatoes with salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining olive oil, holding back a few drops of oil to smear the bottom of a baking pan. Place the tomatoes in the oiled baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve lukewarm. The dish is also good later at the room temperature.
Ok, you owe big for this one. I did not have this stored, so I had to type this, and my home PC is a junk, ooof.
