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5
from 1 vote
Salmon-Stuffed Cherry Tomatoes
Improvise and use leftover cooked salmon and cherry tomatoes fresh from the Farmer's Market (or your garden)!
Prep Time
30
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
servings (2 stuffed tomatoes per serving)
Calories
82
kcal
Author
RecipeGirl.com
Course
Appetizer
Cuisine
American
Keyword
salmon, stuffed tomatoes
Ingredients
One
7.5 ounce can
salmon
⅓
cup
mayonnaise
⅓
cup
chopped black olives
½
stalk
celery,
minced
1
teaspoon
freshly squeezed lemon juice
½
teaspoon
horseradish
2
dashes
salt
24
large
cherry tomatoes
2
tablespoons
chopped chives
Instructions
Drain salmon and remove skin and bones. Flake salmon and blend with mayonnaise, olives, celery, lemon juice, horseradish and salt.
Slice the tops from the cherry tomatoes with a very sharp serrated knife. Remove the pulp with a tomato corer/scooper and discard.
Stuff the salmon mixture into the tomatoes and sprinkle with chives.
Notes
It's easiest to get the pulp out of the cherry tomatoes with a small grapefruit spoon or tomato scooper/corer.
To prevent these prepared appetizers from rolling around on the platter, gently slice the bottom of the tomato to create a flat surface.
If you are preparing this recipe as
GLUTEN FREE
, just make sure that you are using a brand of mayonnaise that is GF.
Nutrition
Serving:
1
serving
|
Calories:
82
kcal
|
Carbohydrates:
2
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
17
mg
|
Sodium:
265
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
319
IU
|
Vitamin C:
9
mg
|
Calcium:
60
mg
|
Iron:
1
mg