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Salmon-Stuffed Tomatoes

A tasty start to a venison-steak dinner.

Ingredients

  • 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

Preparation

  • 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.