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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

5 oz
1 salmon fillet portion
150 g
½ tsp
vegetable oil
2 mL
¼ tsp
each salt and pepper, divided
1 mL
4
large tomatoes
1 cup
shredded Comté or Swiss cheese (approx. 4 oz/125 g)
250 mL
½ cup
fresh breadcrumbs
125 mL
½
yellow pepper, seeded and finely diced
½ cup
instant brown rice, prepared according to package directions
125 mL
¼ cup
salsa
60 mL

Directions

Step 1
Coat salmon with oil and season with ⅛ tsp (0.5 mL) each salt and pepper. Place large sheet of greased foil on grill preheated to medium. Place salmon on foil. Close lid and grill 4 to 7 min., until fish begins to flake and flesh is opaque. Transfer salmon to bowl. Leave grill on.
Step 2
Slice off top ¼ in. (5 mm) of each tomato. Scoop out pulp and seeds (reserve for another use, if desired). In small bowl, combine cheese and breadcrumbs. Set aside.
Step 3
Flake salmon with fork. Stir in yellow pepper, brown rice, salsa and remaining ⅛ tsp (0.5 mL) each salt and pepper. Divide mixture into hollowed-out tomatoes. Top with cheese mixture.
Step 4
Wrap each tomato separately in foil. Place sealed tomatoes upright on grill preheated to medium. Close lid and cook 5 to 10 min. until tomatoes are tender and cheese is melted.

Tip

Fresh breadcrumbs can be made by blending leftover hamburger buns. Roughly chop leftover tomato pulp and add to pasta sauces.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
320
Fat:
16 g
Saturated Fat:
6 g
Carbs:
25 g
Fibre:
2 g
Sugar:
4 g
Cholesterol:
55 mg
Protein:
21 g
Sodium:
500 mg