Salmon & Rice Stuffed Grilled Tomatoes
Prep Time
Serves
Cooking Mode
5 oz 1 salmon fillet portion
½ tsp vegetable oil
¼ tsp each salt and pepper, divided
4 large tomatoes
1 cup shredded Comté or Swiss cheese (approx. 4 oz/125 g)
½ cup fresh breadcrumbs
½ yellow pepper, seeded and finely diced
½ cup instant brown rice, prepared according to package directions
¼ cup salsa
5 oz 1 salmon fillet portion
½ tsp vegetable oil
¼ tsp each salt and pepper, divided
4 large tomatoes
1 cup shredded Comté or Swiss cheese (approx. 4 oz/125 g)
½ cup fresh breadcrumbs
½ yellow pepper, seeded and finely diced
½ cup instant brown rice, prepared according to package directions
¼ cup salsa
Directions
1Coat 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.
2Slice 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.
3Flake 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.
4Wrap 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.
Tips
1
Fresh breadcrumbs can be made by blending leftover hamburger buns. Roughly chop leftover tomato pulp and add to pasta sauces.
Disclaimer
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Personal Note
Personal Note
