Salmon & rice stuffed grilled tomato
- Total Time: 30min
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
