Weekly Dose Of Healthy Recipes: Stuffed Tomatoes With Rice and Salmon Salad

September 1, 2015


Summer is one of the best seasons for cooking healthy and diversified meals.

With an abundance of fresh produce and fish available everywhere you go, grocery shopping and time spent in the kitchen will seem like a picnic.

Today we present our stuffed tomatoes with rice and salmon salad, which can be served as a side dish, a starter or a light main dish on a hot summer day.

The health benefits of this salad are numerous and mainly revolve around salmon, while rice, peas and tomatoes add freshness, vitamins and minerals found in these veggies.


  • 6 tomatoes
  • 250 g of salmon
  • 100 g of rice
  • 80 g of frozen peas
  • ½ cup of sour cream
  • ½ of mayonnaise
  • ¼ cup of freshly squeezed lemon juice
  • Salt and pepper

Step By Step Preparation

  1. Cut the tomatoes in half and get rid of the meat. Add salt and leave on a paper tower to absorb all the juices. In a smaller pot, cook rice and peas until tender for about 15-20 minutes. Drain and leave to cool.
  2. Grill the salmon in a frying pan for 3-5 minutes on each side and leave to cool.
  3. Mix sour cream, mayonnaise, lemon juice, salt and pepper. Mix all the ingredients together with the sauce in a large bowl. Stuff the dry halves of tomatoes with the salad and serve cool and fresh.
  4. Time to prepare: 30 minutes

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