Salmon & Rice Stuffed Grilled Tomatoes
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 5 oz
- 1 salmon fillet portion
- 150 g
- ½ tsp
- vegetable oil
- 2 mL
- ¼ tsp
- each salt and pepper, divided
- 1 mL
- 4
- large tomatoes
- 1 cup
- shredded Comté or Swiss cheese (approx. 4 oz/125 g)
- 250 mL
- ½ cup
- fresh breadcrumbs
- 125 mL
- ½
- yellow pepper, seeded and finely diced
- ½ cup
- instant brown rice, prepared according to package directions
- 125 mL
- ¼ cup
- salsa
- 60 mL
Directions
Step 1
Coat salmon with oil and season with ⅛ tsp (0.5 mL) each salt and pepper. Place large sheet of greased foil on grill preheated to medium. Place salmon on foil. Close lid and grill 4 to 7 min., until fish begins to flake and flesh is opaque. Transfer salmon to bowl. Leave grill on.
Step 2
Slice off top ¼ in. (5 mm) of each tomato. Scoop out pulp and seeds (reserve for another use, if desired). In small bowl, combine cheese and breadcrumbs. Set aside.
Step 3
Flake salmon with fork. Stir in yellow pepper, brown rice, salsa and remaining ⅛ tsp (0.5 mL) each salt and pepper. Divide mixture into hollowed-out tomatoes. Top with cheese mixture.
Step 4
Wrap each tomato separately in foil. Place sealed tomatoes upright on grill preheated to medium. Close lid and cook 5 to 10 min. until tomatoes are tender and cheese is melted.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 320
- Fat:
- 16 g
- Saturated Fat:
- 6 g
- Carbs:
- 25 g
- Fibre:
- 2 g
- Sugar:
- 4 g
- Cholesterol:
- 55 mg
- Protein:
- 21 g
- Sodium:
- 500 mg
