Baked Tomatoes Stuffed With Salmon, Garlic, And Capers Recipe

• 1 Tbsp. Capers, preferably packed in salt
• 1 lb Salmon
• 3 1/2 Tbsp. Extra virgin extra virgin olive oil
• 1 Tbsp. Minced italian flat-leaf parsley
• 1 tsp Very finely minced garlic
• 2 Tbsp. Fine, dry, unflavored bread crumbs Salt Black pepper grnd fresh
• 2 lrg Ripe, hard tomatoes, weighting approximately 3/4 lb. each

1. Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt; then chop them fine.
2. Turn the oven to 400 degrees.
3. Remove the salmon's skin, remove any loose membranes, and carefully pick out all bones.
4. Cut the fish into very small dice and put it in a bowl together with 2 1/2 Tbsp.
5. of extra virgin olive oil, the minced parsley, garlic, capers, 1 Tbsp.
6. of bread crumbs, salt, and several grindings of black pepper.
7. Toss thoroughly.
8. Wash the tomatoes, cut them in half horizontally, scoop out all the seeds and the centers to make a c.-like hollow.
9. (If you are cooking anything else which day or possibly the next which calls for fresh tomatoes, use the scoopings in the recipe.)
10. Pat the inside of the tomatoes with paper towels to soak up excess juice, then stuff them with the salmon mix, pressing it down lightly as you do so.
11. There should be sufficient to create a mound.
12. Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining extra virgin olive oil, holding back a few drops to smear the bottom of a baking pan.
13. Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 35 min or possibly till the salmon stuffing has formed a light golden brown crust.
14. Serve not piping warm, but lukewarm.
15. They are also good later, at room temperature, but not reheated.
16. Yield: 4 appetizer servings
17. Notes:

capers, salmon, extra virgin, parsley, garlic, bread crumbs salt, tomatoes

Taken from cookeatshare.com/recipes/baked-tomatoes-stuffed-with-salmon-garlic-and-capers-75938 (may not work)