Stuffed Mushroom with Salmon
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Mediterranean Salmon ‘n’ Tomato Cups
Makes4
Prep Time5 min
Time to Table5 min
Petite and delicious salmon appetizers! Your guests will hint for this salmon recipe directions. Tell them to ‘Take 5’….
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Ingredients
6 campari tomatoes
2 cans (170 g or 142g each) Clover Leaf Skinless Boneless Atlantic Salmon, drained and flaked OR Flaked (Sockeye or Pink) Salmon - Skin & Bones Removed
1/2 cup (125 mL) sour cream or light sour cream
1 tbsp (15 mL) oregano, dried
1/2 cup (125mL) kalamata black olives, pitted and chopped
PREP INSTRUCTIONS
- Cut tomatoes in half, widthwise to make 12 tomato halves.
- Remove the seeds using teaspoon or a small melon baller to form tomato “cups”. Set aside.
- In medium-size bowl, blend together the salmon, sour cream, oregano and olives.
- Mound salmon into tomato cups and serve by itself or over mixed greens, if desired.
TIP:
- A Campari tomato is slightly larger than a cherry and yet smaller than a field tomato.
- If desired, use a serrated knife to cut 1/8 inch off the stem end of each tomato and a tiny bit off the bottom so the tomato halves will stand.
- The tomato seeds can be added to a soup or tomato sauce.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 170 | |
| Fat | 9 g | 14% |
| Saturated Fat | 3 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 15% | |
| Omega-3 Polyunsaturates | 1 g | |
| Cholesterol | 45 mg | |
| Sodium | 410 mg | 17% |
| Carbohydrate | 7 g | 2% |
| Fibre | 2 g | 8% |
| Sugar | 4 g | |
| Protein | 16 g | |
| Vitamin A | 6% | |
| Vitamin C | 20% | |
| Calcium | 8% | |
| Iron | 10% |
Claims per serving
| Source of Fibre | Excellent Source of Protein |
| Source of Vitamin A | Good Source of Vitamin C |
| Source of Calcium | Source of Iron |
| Source of omega-3 |
