Tomatoes stuffed with fresh salmon, avocado and apple
There are recipes that, besides being simple, are perfect when you're craving something fresh and uncomplicated. These fresh tomatoes stuffed with salmon, avocado, and apple combine ingredients that go wonderfully together: the delicate flavor of salmon, the creaminess of avocado, the crisp and slightly sweet touch of apple, and a light sauce with yogurt, mayonnaise, and a hint of Sriracha that pr
- zumo limon
- 1/2 aguacate
- 4 tomates
- 150 g de salmón fresco (Pescadería de GADIS)
- 1/2 manzana GOLDEN o similar
- 4 aceitunas
- 2 cdas de mayonesa (YBARRA)
- 4 cdas de yogur griego natural sin azúcar (DANONE)
- salsa Siracha, sal, zumo de limón y aceite
- Brotes variados o lechuga
- Corta una pequeña capita de la parte superior del tomate y reserva para la presentación. Vacía el interior de los tomates, corta los nervios con una tijera o cuchillo y retira el resto de la pulpa interior con una cuchara y pásala a un escurridor. Coloca los tomates en una rejilla boca abajo para que escurra bien el agua. Reserva.
- Pela la manzana, córtala bien menudita, rocía con zumo de limón y reserva en un bol
- Retira la pulpa del aguacate, pícala bien menudita y rocía zumo de limón y reserva en un bol.
- Recupera la pulpa de los tomates, desechando las semillas y pícalas bien menudito, reserva en un bol.
- Pon una sartén en la placa con un chorrito de aceite y fríe la rodaja del salmón de un lado y del otro. Yo no le he puesto sal porque con la salsa a mi gusto le llega, pero puedes ponerle. Una vez hecho, reserva en un plato. Deja enfriar y desmenuza.
- Mezcla los ingredientes de la crema, yogur, mayonesa, salsa Siracha, zumo de limón, aceite y sal. Reserva.
- En un bol, une los ingredientes del relleno, aguacate, manzana, salmón, pulpa de tomate, dos cucharadas de crema, mezclar bien.
- Secar bien el interior de los tomates con papel de cocina y rellena con la mezcla, decora la parte superior con una cucharada de crema y una aceituna.
- Dispón la lechuga en el plato o fuente y coloca encima los tomates y los sombreritos al lado.
- Sirve frío.
They're ideal as a starter on hot days, for a light meal, or for impressing with a visually appealing presentation at any celebration. A quick, healthy, and very appetizing recipe that proves that with good ingredients you can prepare a flavorful dish in no time.
As always, I bought all the ingredients at GADIS, where I find everything I need for my recipes.
Ingredients
- lemon juice
- 1/2 avocado
- 4 tomatoes
- 150g of fresh salmon from GADIS Fishmonger
- 1/2 a GOLDEN apple or similar
- 4 olives
cream
- 2 tbsp of YBARRA mayonnaise
- 4 tbsp of unsweetened natural Greek yogurt DANONE
- Sriracha sauce, salt, lemon juice and oil
For plating
- Mixed sprouts or lettuce
Step-by-step preparation
- Cut a small slice off the top of the tomato and set aside for garnish. Scoop out the insides of the tomatoes, cut away any seeds or ribs with scissors or a knife, and scoop out the remaining pulp with a spoon. Transfer the pulp to a colander. Place the tomatoes upside down on a wire rack to drain completely. Set aside.
Stuffed
- Peel the apple, chop it very finely, sprinkle with lemon juice and set aside in a bowl.
- Remove the avocado pulp, chop it finely, sprinkle with lemon juice, and set aside in a bowl.
- Remove the pulp from the tomatoes, discarding the seeds, and chop it finely; set aside in a bowl.
- Put a frying pan on the stove with a drizzle of oil and fry the salmon slice on both sides. I didn't add salt because the sauce is enough for my taste, but you can add some if you like. Once cooked, set it aside on a plate. Let it cool and flake it.
- Mix the cream ingredients: yogurt, mayonnaise, Sriracha sauce, lemon juice, oil, and salt. Set aside.
- In a bowl, combine the filling ingredients: avocado, apple, salmon, tomato pulp, two tablespoons of cream, mix well.
- Dry the inside of the tomatoes well with kitchen paper and fill with the mixture, decorate the top with a spoonful of cream and an olive.
- Arrange the lettuce on the plate or platter and place the tomatoes on top and the mushroom caps on the side.
- Serve cold.
Frabiconsejos
- Choose firm, ripe tomatoes, but not too soft so they hold their shape well when stuffed.
- Carefully empty the tomatoes and place them upside down on kitchen paper for a few minutes to release excess water.
- Season the apple with a few drops of lemon juice to prevent it from oxidizing and to preserve its color.
- Use very fresh salmon and keep it refrigerated at all times until you are ready to prepare the recipe.
- Prepare the filling in advance, but fill the tomatoes just before serving so they look fresh and don't get soggy.
If you're looking for a different, fresh, and super easy starter, these fresh tomatoes stuffed with salmon, avocado, and apple are a sure bet. Give them a try and let me know what you think in the comments, or what ingredient you'd add to give them your own personal touch.
Other recipes you can't miss!!
