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Tomatoes Stuffed with Salmon Salad
Source: dLife

Tomato shells filled with a fennel/citrus salmon salad.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 265.1
Total Carbs 17.7 g
Dietary Fiber 3.6 g
Sugars 7.8 g
Total Fat 12.8 g
Saturated Fat 2.6 g
Unsaturated Fat 0.1 g
Potassium 284.0 mg
Protein 23.7 g
Sodium 609.0 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  fresh tomatoes
14 3/4 oz  Fish, salmon, sockeye, red, canned
0 1/2 each  fennel bulb
0 1/2 cup  fresh chopped onion
2 each  fresh carrots
0 1/4 cup  fresh lemon juice
0 1/4 cup  fat free mayonnaise
2 tsp  ground tarragon
0 1/2 tsp  black pepper
  1. Cut off the top third of each tomato and reserve. Remove seeds and inner flesh with a spoon.
  2. Mix together salmon, fennel, onion, carrots, lemon juice, mayonnaise, tarragon, and pepper. Spoon salmon mixture into tomato shells and top with saved tomato tops.

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