Baked Tomatoes Stuffed With Salmon, Garlic, And Capers
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Baked Tomatoes Stuffed With Salmon, Garlic, And Capers
  Tomatoes    Salmon    Garlic    Capers  
Last updated 6/12/2012 1:06:28 AM. Recipe ID 31965. Report a problem with this recipe.
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      Title: Baked tomatoes stuffed with salmon, garlic, and capers
 Categories: Cooking liv, Import
      Yield: 1 Servings
      1 tb Capers; preferably packed in
      1 lb Salmon
  3 1/2 tb Extra virgin olive oil
      1 tb Chopped italian flat-leaf
      1 ts Very finely chopped garlic
      2 tb Fine; dry, unflavored bread
           Black pepper ground fresh
      2 lg Ripe; firm tomatoes,
           -weighting approximately 3/4
           -pound each
  Drain the capers if packed in vinegar; soak, rinse, and drain if
  packed in salt; then chop them fine.
  Turn the oven to 400 degrees. Remove the salmon's skin, remove any
  loose membranes, and carefully pick out all bones. Cut the fish into
  very small dice and put it in a bowl together with 2 1/2 tablespoons
  of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of
  bread crumbs, salt, and several grindings of black pepper. Toss
  Wash the tomatoes, cut them in half horizontally, scoop out all the
  seeds and the centers to make a cup-like hollow. (If you are cooking
  anything else that day or the next that calls for fresh tomatoes, use
  the scoopings in the recipe.)
  Pat the inside of the tomatoes with paper towels to soak up excess
  juice, then stuff them with the salmon mixture, pressing it down
  lightly as you do so. There should be enough to form a mound.
  Sprinkle the tops with the remaining bread crumbs and drizzle with
  the remaining olive oil, holding back a few drops to smear the bottom
  of a baking pan. Place the tomatoes on the baking pan and bake in the
  upper level of the preheated oven for 35 minutes or until the salmon
  stuffing has formed a light golden crust. Serve not piping hot, but
  lukewarm. They are also good later, at room temperature, but not
  Yield: 4 appetizer servings
  Notes: Recipe courtesy of Marcella Hazan, "Marcella Cucina"

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Recipe ID 31965 (Apr 03, 2005)

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