Serves: 4
Total Calories: 414
Prep time: 15 minutes
Total time: 15 minutes

4 large tomatoes (at least 3 inches in diameter) at room temperature
3 (2 1/2-ounce) packages salmon or 1 cup leftover grilled salmon
1/2 cup coarse bread crumbs
1/4 cup chopped red onion
1/2 cup shredded Asiago cheese
1/2 cup mayonnaise
1/4 cup chopped celery
2 teaspoons capers
juice of 1 lemon (3 tablespoons)
1/8 teaspoon salt
1/8 teaspoon black pepper
sprig fresh dill (may use dried dill)

Slice ½ inch off the top of each tomato and dice top slice. Remove pulp from tomatoes, discard seeds, and dice flesh. Add diced tomato tops to this. Mix diced tomato and all other ingredients (except for salt and pepper) in a large bowl. Refrigerate for at least an hour to allow flavors to meld. Salt and pepper interiors of each tomato cup and stuff with salmon mixture. Garnish tops with fresh dill sprigs. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 414
Calories from Fat: 258

More Recipes from the The Ultimate Cook'n Cookbook Cookbook:
Asparagus Stuffed Potatoes
Cheddar Coins
Cranberry Pecan Squash
Dill and Yogurt Dip
Fruit Fizz Homemade Soda
Herbed Butters
Homemade Chocolate Hazelnut Spread
Hummus with Tahini
Minty Watermelon, Cucumber, and Mango Salad
Minute Marinara
Old Fashioned Lemonade
Oven Baked Asparagus
Overstuffed Tomatoes
Tomato Bread
Ultra Loaded Potatoes
Up and At 'Em Energy Balls
Watermelon and Berry Fresca
Watermelon and Crab Napoleons
Watermelon, Grape, Kiwi, and Yogurt Parfait
Zesty Garden Salsa
Zucchini Gratin