Mediterranean Salmon ‘n’ Tomato Cups

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’….


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


  1. Cut tomatoes in half, widthwise to make 12 tomato halves.
  2. Remove the seeds using teaspoon or a small melon baller to form tomato “cups”. Set aside.
  3. In medium-size bowl, blend together the salmon, sour cream, oregano and olives.
  4. Mound salmon into tomato cups and serve by itself or over mixed greens, if desired.


  1. A Campari tomato is slightly larger than a cherry and yet smaller than a field tomato.
  2. 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.
  3. The tomato seeds can be added to a soup or tomato sauce.


per serving
% Daily
Fat9 g14%
Saturated Fat3 g
Trans Fat0 g
Saturated + Trans15%
Omega-3 Polyunsaturates1 g
Cholesterol45 mg
Sodium410 mg17%
Carbohydrate7 g2%
Fibre2 g8%
Sugar4 g
Protein16 g
Vitamin A6%
Vitamin C20%

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 

This site uses cookies to provide you with a more responsive and personalized service. By using this site you agree to our use of cookies. Please read our Privacy Policy for more information on the cookies we use and how to delete or block them.