Cooking with Chef Bryan - Tomatoes Stuffed with Dill Salmon Salad


Here’s a light and refreshing salad courtesy of my friends from the American Heart Association. Substitute the salmon with any kind of fish or instead of tomatoes, create a sandwich roll-up for a quick lunch.


4 large tomatoes

1 can low-sodium salmon, 14.75 ounces

2 stalks celery, chopped

3 green onions, chopped

2 tbsp mayonnaise

1/4 cup plain, low-fat yogurt

2 tbsp fresh lemon juice

1 tsp dried dill

1 large cucumber, peeled and sliced


1) Cut a thin slice off the top of each tomato and scoop the inside pulp and seeds out. Chop the pulp and seeds up and add them to a large bowl.

2) Drain the salmon and add it to the tomato pulp.

3) Add the chopped celery, onion mayonnaise, yogurt, lemon juice and dried dill into the bowl with the salmon. Mix everything together to combine.

4) Spoon the salad mixture into the hollowed out tomatoes. Serve with cucumbers on the side and some chopped iceberg lettuce for garnish. Serve and Enjoy!