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Salmon Stuffed Tomatoes Recipe
|Dairy sour cream||1 Cup (16 tbs)|
|Chopped cucumber||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Snipped dill weed/1/2 teaspoon dried dill weed||2 Teaspoon (Fresh)|
|Artichokes/1 package, 9 ounce frozen artichoke hearts||3|
|Canned salmon||15 1⁄2 Ounce, drained and broken into chunks (1 Can)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Hard cooked eggs||3 , chopped|
|Tomatoes||6 Large, chilled|
Serving size: Complete recipe
Calories 1867 Calories from Fat 868
% Daily Value*
Total Fat 98 g150.3%
Saturated Fat 32.6 g163.1%
Trans Fat 0 g
Cholesterol 955.7 mg
Sodium 3419.7 mg142.5%
Total Carbohydrates 109 g36.4%
Dietary Fiber 38.2 g152.6%
Sugars 46.7 g
Protein 138 g275.6%
Vitamin A 242% Vitamin C 341.4%
Calcium 89.4% Iron 88.5%
*Based on a 2000 Calorie diet
Add fresh whole artichokes to large amount of boiling salted water; add 1 tablespoon lemon juice.
Cover; reduce heat and simmer about 20 to 30 minutes or till stem is tender and leaf pulls easily from the base.
Drain and cool.
Pull off outer leaves; scoop out choke.
Chop remaining heart into pieces or, cook frozen artichoke hearts according to package directions; drain and chop.
Omit the 1 tablespoon lemon juice.
In mixing bowl combine chopped artichoke hearts, salmon, mushrooms, egg, 1/4 teaspoon salt, and pepper; chill the salmon mixture.
Starting at top, and cutting to, but not through base of tomato, cut each tomato into quarters.
Place on serving plate and spread wedges open; fill with salmon mixture.
Spoon dressing over.
Garnish with fresh dill, if desired.