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Stuffed Tomatoes with Alaska Salmon Salad

Prep Time10 mins
Course: Salads


  • 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.