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"I cannot live without books: but fewer will suffice where amusement, and not use, is the only future object." -- Thomas Jefferson

Thursday, July 23, 2015

Salmon Salad Stuffed Tomatoes with a Yogurt/Mayo Sauce

I was in the mood for a snack and also wanted to try and make a sauce.

Thought I'd use my leftover Salmon Salad Mixture.

With this recipe, you can make stuffed tomatoes for a snack or a meal depending on the size of the tomatoes.

While this recipe calls for 1-4 tomatoes, I just used one small one to test the recipe. It made a great snack.

What's great about both recipes is that if you have leftovers, they can be used in other ways.


Salmon Salad Mixture


Ingredients:
1/2 418g/14.75 oz can Salmon, drained
1/4 Green pepper, diced
1/4 Red onion, diced
1 - 1.5 Tablespoons mayo
Ground black pepper to taste
A dash of paprika

Process:
Mix ingredients thoroughly in a container with a lid.
Store in frig to cool.



Salmon Salad Stuffed Tomatoes
(Adapted from: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Tomato-Stuffed-with-Dill-Salmon-Salad_UCM_468791_RecipeDetail.jsp)

Ingredients:
Salmon Salad Mixture
1-4 Tomatoes, small to medium
Yogurt/Mayo Sauce (See recipe below.)

Process:
After washing tomatoes, slice off the top of the tomatoes.
Using a knife and spoon, scoop out the inside of the tomatoes.
Fill tomatoes with the Salmon Salad Mixture.
With a spoon, pour a little Yogurt/Mayo Sauce over the tomatoes.

Will need a knife to cut tomatoes into bite-sized pieces.


Yogurt/Mayo Sauce with Paprika


Ingredients:
1/3 cup plain yogurt*
2 tablespoons mayo
A dollop of vinegar
A dash of salt
1/8 tspn sugar
A dash of paprika

Process:
Mix ingredients in a bowl or container with a lid.
Stir well to blend all ingredients.

*Note: Yogurt in Mexico is more liquid than solid, add a little milk to make thin the sauce.





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