As we say hello to the local tomato crop, here is a great recipe for lunch, snacks, or light dinners. This recipe uses campari tomatoes which are larger than cherry and yet smaller than field tomatoes. If they are not available, use smaller field varieties.
Ingredients:
- 6 campari tomatoes
- 6 campari tomatoes
- 2 cans skinless boneless salmon, drained & flaked
- 1/2 cup light sour cream
- 1 tbsp dried oregano
- 1/2 cup kalamata black olives, pitted and chopped
Preparation:
Preparation:
1) Cut tomatoes in half width wise to make 12 tomato halves. Remove seeds using a small spoon. Set aside.
2) In a medium bowl, blend salmon, light sour cream, oregano and kalamata olives.
2) In a medium bowl, blend salmon, light sour cream, oregano and kalamata olives.
3) Mound Salmon mixture into tomato cups and serve by themselves of on mixed greens.
I made a few alterations to this recipe last night because I was cooking for someone who doesn't eat fish. Instead of the Salmon, I used diced artichokes, and capers. And I used light Ricotta cheese instead of sour cream which I found make it creamier, and taste better!
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