@mr__charlie: inspired by @zhumikhan

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Sunday 18 February 2018 09:43:00 GMT

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Salmon-Stuffed Tomatoes! When life gives you maters, hollow them out, stuff them with salmon, and call them “Tomato Boats with Salmon Cargo”. Sure, they won't actually float, but they will deliver a wave of bomb fish flava straight to your dome. Who needs a yacht when you've got a plate full of these? I mean, I’ll take a yacht, too. Servings: 6 Ingredients: 6 large Tomatoes 1 lb @Bluehouse Salmon fillet, cubed 1/2 cup Parmesan cheese, grated 3 cloves Garlic, minced 1/2 Yellow Onion, chopped 1/4 cup Fresh parsley, chopped 2 tsp Dried oregano 4 Eggs 2 Tbsp Olive oil 1 tsp Kosher salt 1/2 tsp Black pepper 1/4 cup Bread crumbs 1 tsp Lemon zest Technique: 1. Preheat the pizza oven to 400F or the regular oven to 375F. Slice the top 1/6 off each tomato and scoop out the insides, leaving a thick wall. Lightly salt the inside and set upside down on a paper towel to drain. 2. In a skillet over medium heat, sauté the chopped onion and garlic in olive oil until softened, about 5 minutes. Remove from heat and let cool slightly. 3. In a food processor, combine the cubed salmon, sautéed onion and garlic, bread crumbs, feta, Parmesan, parsley, oregano, lemon zest, eggs, salt, and pepper. Pulse until just combined. 4. Spoon the salmon mixture into each hollowed-out tomato, packing it slightly to fill creating a dome. Place the stuffed tomatoes in a cast-iron pan or baking dish. 5. Roast in the preheated oven for 25-30 minutes, until the tomatoes are tender and the salmon is fully cooked through. If the salmon takes on too much color on top, cover with some foil for the remaining cooking time. 6. Let the stuffed tomatoes rest for 5 minutes before serving. Optionally, garnish with more fresh herbs and a drizzle of olive oil and/or lemon juice. #ad #salmon #EasyRecipes #cooking

Salmon-Stuffed Tomatoes! When life gives you maters, hollow them out, stuff them with salmon, and call them “Tomato Boats with Salmon Cargo”. Sure, they won't actually float, but they will deliver a wave of bomb fish flava straight to your dome. Who needs a yacht when you've got a plate full of these? I mean, I’ll take a yacht, too. Servings: 6 Ingredients: 6 large Tomatoes 1 lb @Bluehouse Salmon fillet, cubed 1/2 cup Parmesan cheese, grated 3 cloves Garlic, minced 1/2 Yellow Onion, chopped 1/4 cup Fresh parsley, chopped 2 tsp Dried oregano 4 Eggs 2 Tbsp Olive oil 1 tsp Kosher salt 1/2 tsp Black pepper 1/4 cup Bread crumbs 1 tsp Lemon zest Technique: 1. Preheat the pizza oven to 400F or the regular oven to 375F. Slice the top 1/6 off each tomato and scoop out the insides, leaving a thick wall. Lightly salt the inside and set upside down on a paper towel to drain. 2. In a skillet over medium heat, sauté the chopped onion and garlic in olive oil until softened, about 5 minutes. Remove from heat and let cool slightly. 3. In a food processor, combine the cubed salmon, sautéed onion and garlic, bread crumbs, feta, Parmesan, parsley, oregano, lemon zest, eggs, salt, and pepper. Pulse until just combined. 4. Spoon the salmon mixture into each hollowed-out tomato, packing it slightly to fill creating a dome. Place the stuffed tomatoes in a cast-iron pan or baking dish. 5. Roast in the preheated oven for 25-30 minutes, until the tomatoes are tender and the salmon is fully cooked through. If the salmon takes on too much color on top, cover with some foil for the remaining cooking time. 6. Let the stuffed tomatoes rest for 5 minutes before serving. Optionally, garnish with more fresh herbs and a drizzle of olive oil and/or lemon juice. #ad #salmon #EasyRecipes #cooking

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