A tasty start to a venison-steak dinner.
- 4 large tomatoes
- 3/4 cup salmon (or rainbow trout), cubed
- 1 clove garlic, minced
- 2 tbsp fresh dill, minced
- 4 tbsp fresh breadcrumbs
- 2 tbsp extra-virgin olive oil
- Hollow out tomatoes. Combine salmon, garlic, dill, breadcrumbs and oil.
- Stuff tomatoes with mixture and bake in a 400°F oven for 30 minutes or until fish is opaque.