Stuffed Tomatoes With Salmon Brown Rice And Mustard Vinaigrette
Flaked Alaskan salmon and brown rice tossed with mustard vinaigrette. Salmon and rice mixture is stuffed into tomato halves and served chilled.
Ingredients -

2 (7-1/2 ounces each) canned Alaska Salmon, drained and flaked
4 large Tomatoes, cut in half, core and seeds removed
2 tablespoons Olive Oil
1 tablespoon White Wine Vinegar
2 teaspoon Dijon-Style Mustard
1 tablespoon finely chopped Fresh Parsley
1 cup cooked, chilled, Brown Rice
1 cup cooked, chilled, Corn Kernels

 
Preparation:

1. Add olive oil, Dijon mustard, white wine vinegar to small bowl. Whisk to blend.

2. Stir in fresh parsley.

3. Fold salmon, rice, and corn in medium mixing bowl.

4. Toss with mustard vinaigrette.

5. Arrange tomato halves on serving plate.

6. Fill each half with salmon mixture.
 



Cooking Tip
Alaska Salmon
As a substitute for canned salmon, you could bake fresh or frozen salmon fillets until cooked through, then cool and flake.

Fish Cooking Tip
Seafood Selection
Seafood selection is all about quality. Buy seafood from a reputable source.

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