Mediterranean Salmon 'n' Tomato Cups
Petite and delicious salmon appetizers! Your guests will hint for this salmon recipe directions. Tell them to 'Take 5'....
Makes 4
Prep time
5 min
Time to Table
5 min
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
Preparation
- 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.
Prepared with
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
