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Baked Tomatoes Stuffed With Salmon, Garlic, And Capers

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CATEGORY CUISINE TAG YIELD
Italian Cooking liv, Import 1 Servings

INGREDIENTS

1 T Capers, preferably packed in
salt
1 lb Salmon
3 1/2 T Extra virgin olive oil
1 T Chopped italian flat-leaf
parsley
1 t Very finely chopped garlic
2 T Fine, dry unflavored bread
crumbs
Salt
Black pepper ground fresh
2 Ripe, firm tomatoes
weighting approximately
3/4
pound each

INSTRUCTIONS

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  thoroughly.  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  reheated.  Yield: 4 appetizer servings  Notes:
Recipe courtesy of Marcella Hazan, "Marcella Cucina"  Recipe by:
Cooking Live Show #CL9007  Posted to MC-Recipe Digest V1 #916 by
"Angele and Jon Freeman"  <jfreeman@comteck.com> on Nov 19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 681
Calories From Fat: 176
Total Fat: 19.6g
Cholesterol: 376.5mg
Sodium: 3004.4mg
Potassium: 2126.7mg
Carbohydrates: 15g
Fiber: 3.9g
Sugar: 7.9g
Protein: 114.7g


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