Baked Tomatoes Stuffed with Salmon, Garlic, and Capers

Name: Baked Tomatoes Stuffed with Salmon, Garlic, and Capers (Pomodori al Forno Farciti di Salmone)
Yield: 4 Individual Appetizer Servings
Cuisine: Italy
Ingredients: 3½ tablespoons extra virgin olive oil; Black pepper ground fresh; Two large ripe, firm tomatoes, weighing approximately ¾ pound each; 1 pound salmon; 1 tablespoon chopped Italian flat-leaf parsley; 1 teaspoon very finely chopped garlic; 2 tablespoons fine, dry, unflavored bread crumbs; Salt; 1 tablespoon capers, preferably packed in salt

Pomodori al Forno Farciti di Salmone

Preparation info

4
Individual Appetizer Servings

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

1 tablespoon capers, preferably packed in salt
1 pound salmon
3½

Europe
Italy
Starter
Pescatarian
Mediterranean

Method

Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt; then chop them fine.
Turn the oven on to 400°F.
Remove the salmon’s skin, remove any loose membranes, and carefully pick out all bones. Cut the fish into very small dice and put it in a bowl together with 2½