Fisherman's Tomatoes and Salmon

by http://chetday.com

1 14-3/4 oz. (or 2 cans, 7-1/2 oz each) Alaska salmon
4 large tomatoes
2 Tbs olive oil
1 Tbs white wine vinegar
2 tsp Dijon-style mustard
1 Tbs finely chopped parsley or watercress
1 cup cooked, chilled, favorite rice
1 cup cooked, chilled, corn kernels


  • Drain and flake salmon.
  • Cut tomatoes in half across the middle and remove the core and seeds.
  • Whisk together the olive oil, mustard, and vinegar until well blended.
  • Stir in parsley or watercress.
  • Toss together salmon, rice and corn in a mixing bowl.
  • Toss with dressing to coat.
  • Place tomato halves on a serving plate and fill with salmon mixture.
Makes 4 servings.

The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids.
Simply blend skin and bones with salmon and other ingredients.

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