Tomatoes and Salmon
Source of Recipe
Aunt Saunny
1 14-3/4 oz. (or 2 cans, 7-1/2 oz each) Alaska salmon
4 large tomatoes
2 Tbs olive oil
1 Tbs white wine vinegar
2 tsp Dijon-style mustard
1 Tbs finely chopped parsley or watercress
1 cup cooked, chilled, favourite rice
1 cup cooked, chilled, corn kernels
Drain and flake salmon*. Cut tomatoes in half across the
middle and remove the core and seeds. Whisk together the
olive oil, mustard, and vinegar until well blended. Stir
in parsley or watercress. Toss together salmon, rice and
corn in a mixing bowl. Toss with dressing to coat. Place
tomato halves on a serving plate and fill with salmon
mixture. Makes 4 servings.
*The skin and tiny, soft bones are completely edible and
an excellent source of calcium and omega-3 fatty acids.
Simply blend skin and bones with salmon and other
ingredients.
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