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Salmon Stuffed Tomatoes
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October 19, 2004
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The stuffed roasted tomato is definitely a part of my dinner party repertoire. I've filled them with tomato risotto and with beet greens, goat cheese and sausage, among other things. My favorite version, though, which I found in Simple to Spectacular, is a dessert. The hollowed-out tomatoes are stuffed with a mixture of candied ginger, currants, dates (in my version), and nuts that have been briefly cooked in butter and spices. It's elegant, unusual, and easy to make -- all important dinner party characteristics.
Last week I ran across a recipe for Tuna-Stuffed Tomato from Jacques Pepin via wine critic Robin Garr. It seemed like a good weeknight recipe -- quick, fairly healthful, potentially tasty -- so I thought I'd give it a try. My version used salmon instead of tuna and was flavored with ginger, hoisin, and soy sauce.
The verdict? So-so. Some of the issues were problems with my rendition. I didn't have nearly enough crunchy vegetables mixed in, for instance, so the texture was somewhat monotonous. Other problems seemed more endemic. Unless you're lucky enough to have a tomato with a wide base, the assemblage isn't very stable. The tomato rolls around the plate as you're trying to cut it. (If I was going to serve this again, I'd take a slice out of the bottom to make it more structurally sound.)
Unlike a roasted tomato, you can't eat it with just a fork. You must cut it with a knife in order to take each bite, and this is somewhat annoying. In the end, I decided that I'd rather have a cut-up tomato with the salad on top. Your mileage may vary.
As you can see in the picture, I served the tomato with a salad of romaine, dried cranberries, pepitas, bell peppers, and other bits, topped with a tomato and date vinegar vinaigrette.
October 19, 2004 in salads, side_dishes | Permalink
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