Tomatoes stuffed with salmon and capers
4 servings
35 minutes
Tomatoes stuffed with salmon and capers are a refined and exquisite dish that beautifully combines the freshness of tomatoes with the rich flavor of red fish. Salmon mixed with aromatic capers, garlic, and parsley gains spiciness and depth of flavor, while breadcrumbs create an appetizing crispy crust when baked. The history of this dish is rooted in modern gastronomic experiments where author cuisine reveals traditional ingredients in a new way. It is perfect for a festive dinner, a romantic evening, or a light summer lunch. It can be served alone or accompanied by greens or a light sauce such as yogurt or citrus vinaigrette.
1
Cut the tomatoes in half crosswise and use a spoon with a sharp edge to remove the seeds and pulp. Pat the tomatoes dry with a paper towel and set aside. (The pulp can be used for something else.)
- Tomatoes: 2 pieces
2
Remove the skin and bones from the salmon, cut it into small cubes, and place it in a bowl. Chop the capers, garlic, and parsley, and combine them with the salmon. Add one tablespoon of breadcrumbs, three tablespoons of olive oil, salt, pepper, and mix.
- Salmon fillet: 450 g
- Capers: 1.5 tablespoon
- Garlic: 2 cloves
- Parsley: 40 g
- Breadcrumbs: 2 tablespoons
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Stuff the tomatoes tightly with the mixture of salmon, creating a mound on top. Sprinkle with the remaining breadcrumbs and drizzle with olive oil.
- Breadcrumbs: 2 tablespoons
- Olive oil: 3 tablespoons
4
Place the tomatoes in a greased dish and bake in a preheated oven at 200 degrees for about thirty-five minutes - or until they are browned.
- Olive oil: 3 tablespoons