Recipe for Broiled Salmon-Stuffed Tomatoes
Complement this easy dish with crunchy baby carrots and strips of cucumber and bell pepper. For more fish recipes.
7 1/2-ounce can salmon, skin removed, drained
1/2 cup plain dry bread crumbs
1/4 cup frozen green peas
3 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
4 large tomatoes (about 8-ounces each)
In a medium bowl, combine all the ingredients except tomatoes, stirring well.
Core tomatoes, leaving a 1/4 to 1/2 inch shell; discard pulp. Stuff tomatoes and place in a small, shallow broilerproof pan.
Broil 5 to 6 inches from heat for 4 to 5 minutes. Move to lowest rack and broil for 5 minutes.