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This Stuffed Tomatoes with Alaska Salmon Salad recipe is sponsored by Alaska Seafood. Thank you for reading and supporting the brands that make Savoir Faire possible.If you’re looking for an appetizer to impress someone with a minimum effort, these stuffed tomatoes with Alaska salmon salad will serve that purpose. They are as delicious as easy to make and besides, they look so cute!While thinking in what to cook with Alaska seafood, my first choice was my family favorite: fresh wild Alaska sockeye red salmon. But the fishmonger told me they had it but frozen and since this week we finally have warmer weather in Miami I decided to buy it canned and make a salad, instead.This salad will be a staple in your kitchen as it’s in mine. I made it with finely chopped red onion and fennel, cappers and mayo. The combination of these four ingredients with the sockeye red salmon is simply perfect. The kind of sweet anise flavor of the fennel contrasts with the dense full-flavored taste of the fish. And the pungent taste of the cappers adds complexity.This salad is perfect by itself or to make salmon salad sandwiches. Besides stuffing tomatoes like mines, than you can serve as a meal with white rice, you may stuff Campari tomatoes and have them ready for your next get together. Did I hear Super Sunday? Or you may stuff baby sweet peppers.When buying or ordering seafood, fresh, smoked, frozen or canned, ask for Alaska, including crab, cod, halibut, pollock and of course Alaska salmon. Keep in mind that Alaska seafood is always sustainable caught and wild. Alaska is not only our country’s largest source of domestic seafood, but sustainable seafood has been the law there since statehood in 1959. Alaska is the only state with sustainability written into its constitution and Alaska seafood is proudly harvested by men a women that often come from fishermen families devoted to fishing for generations after generations.
Accoding to the The Dietary Guidelines for Americans we should consume 8 ounces of seafood per week. Alaska seafood is an ideal protein choice naturally loaded with minerals, vitamins and heart-healthy omega-3 fatty acids.
And now, here is my recipe. I hope you like it.
Stuffed Tomatoes with Alaska Salmon Salad
- 1 7.5 oz can wild Alaska sockeye red salmon
- ½ cup fennel finely chopped
- 1/3 cup red onion finely chopped
- 3 tablespoons cappers
- 3 tablespoons mayonnaise
- 6 to matoes firm not so ripe
- In a bowl combine salmon, fennel, onion, cappers and mayo, and mix well.
- Slice the top part of the tomatoes. With the same knife take away the pulp and seeds and discard.
- To make sure the tomatoes will stand, before stuffing them, cut a thin slice at the bottom part.
- Stuff the tomatoes with the salad.
- Decorate with a sprig of fennel.
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