Salmon Stuffed Tomato Print Email

8 oz. leftover salmon, skin removed,
1/2 cup panko bread crumbs
1/4 cup frozen green peas
3 TBS Dijon mustard
1 TBS Mayonnaise
2 TBS minced fresh parsley
1 TBS capers
4 large tomatoes (about 8-ounces each)

1. Preheat broiler.
2. In a medium bowl, gently combine all the ingredients except tomatoes.
3. Core tomatoes, leaving a 1/4 to 1/2 inch shell; discard pulp. Stuff tomatoes and place in a small, shallow broiler-proof pan.
4. Broil 5 to 6 inches from heat for 4 to 5 minutes. Move to lowest rack and broil for 5 minutes. 4 servings