Baked Tomatoes Stuffed with Salmon, Garlic & Capers

With the doldrums of winter weather all but gone it’s time to focus on all the positives of spring! One of those that I’ve been looking forward to is our local farmer’s markets opening for the season next weekend, it will be so exciting to be formulating my recipes off of what is available each week as we support & shop local.  One of those wonderful fruits which I can’t wait to get my hands on are nice red ripe tomatoes!  For this recipe I found beefsteaks at the grocery store & had to let them ripen for about a week. They worked beautifully but it will nice in a few months to have an over abundant supply of fresh from the garden tomatoes!

This simple but delicious dish can be made as a quick dinner for two with a glass of Pinot Noir or served at room temperature as an elegant lunch on a warm day with a lovely glass of rosé.  

Salmon & Caper Stuffed Tomatoes 4.28.17 006

Baked Tomatoes Stuffed with Salmon, Garlic & Capers

2 Tablespoons capers, rinsed & chopped

1 Tablespoon garlic, finely chopped

4 Tablespoons olive oil

3 Tablespoons Italian parsley, chopped

1/4 cup Panko breadcrumbs + 3 Tablespoons for topping

1 teaspoon Kosher salt

2 teaspoon course black pepper

1 lb. salmon, rinsed, skin removed and cut into small dice

2 large ripe beefsteak tomatoes, washed and cut half horizontally

3 Tablespoons Parmesan cheese, grated

Preheat oven to 400º

Scoop out all the seeds and the centers of the tomatoes so they are hollow.  Pat dry the inside of the tomatoes with paper towel to remove any remaining juices.

Combine salmon, olive oil, capers, Italian parsley, garlic, 1/4 cup of Panko breadcrumbs, salt & pepper in a medium bowl.  Stuff tomatoes with mixture, then top with remaining Panko and Parmesan cheese.  Bake 30 minutes or until tops are nicely browned, remove from oven and let rest for 5 minutes before serving.

Salmon & Caper Stuffed Tomatoes 4.28.17 010


The Wines

2014 King Estate Pinot Noir – Willamette Valley, Oregon

In 1990, Ed King discovered a parcel of land with rich soil for growing hay to feed local horse and cattle farms. By 1994, more than 100-acres were planted to create the most clonally diverse soil and climate-matched vineyard ever grown in Oregon. Their organic winemaking process further enhances the true identity of King Estate wines.

The palate offers an elegant blend of dark cherries, rhubarb and blackberry, evolving into complex flavors of cranberry, walnut, and cassis.

2016 Gérard Bertrand Cote des Roses Rosé – Languedoc, France

Gérard Bertrand has made a strong, voluntary commitment to sustainable development, responding to the growing demand from consumers as well as the global need to reduce the adverse effects of greenhouse gases on the climate.

This rosé is a blend of grenache, syrah & cinsault and displays a soft, pale, brilliant pink with bluish tints developing over time towards more orangey nuances. The bouquet releases aromas of summer fruits, cassis and red currant. Floral notes of rose along with hints of grapefruit complete the picture. The finish is fresh, offering notes of candy. On the palate the impression is fresh and full, with great aromatic persistence and balance.

2 Comments Add yours

  1. thymeandagain says:

    Looking forward to trying your wine suggestions. Both are new for me. Love getting to try new wines and appreciate your enticing and knowledgeable descriptions. Thank you.


    1. winegurugal says:

      You are so welcome and thank you for taking the time to read them. Food & Wine are such a big part of my life and I love to share and it should be nothing but fun! Thank you so much for your feedback!

      Liked by 1 person

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