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The sauté recipe comes from Dr. Stephen T. Sinatra'sReverse Heart Disease Now, which is reviewed in this issue of “Vital Choices.”
Steve Sinatra is one of our favorite people… warm, generous, and unpretentious. His tasty recipe is appropriately heart-healthy and casual.
An accompanying salad makes a great combination.
Sockeye Salmon-Stuffed Tomatoes
Cook time 20 minutes
1/4 cup extra virgin olive or macadamia nut oil
2 tablespoons white wine vinegar or fresh lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon kosher sea salt
1/8 teaspoon organic black pepper
2‒3 large, firm red tomatoes
2 cans (7.5 oz each) traditional pack Wild Red canned sockeye salmon or 2 cans (6.5 oz each) skinless, boneless Wild Red canned sockeye salmon, drained and chunked
1 medium size, ripe avocado, diced
2 tablespoons chopped cilantro or parsley
- Chop up some garlic, parsley, and cilantro. Mix together and sprinkle onto a dinner plate.
- Sauté skinless-boneless wild Salmon fillet(s) lightly in a frying pan with a couple of tablespoons of olive oil.
- Turn the fish a few times, adding some pepper and garlic.
- Place the fish on the plate over the bed of garlic, parsley, and cilantro. Add two tablespoons of olive oil and freshly squeezed lemon juice.
- Cut tomatoes in half crosswise; scoop out and discard flesh and seeds. In separate bowl, combine salmon, avocado, and cilantro or parsley. Drizzle on dressing; toss lightly. Portion 1/2 cup (for 6 servings) or 3/4 cup (for 4 servings) salmon mixture into tomato halves.
- In small bowl, whisk olive oil, white wine vinegar or lemon juice, mustard, salt, and pepper.
Nutrients per serving: 302 calories, 22 g total fat, 4 g saturated fat, 65% of calories from fat, 46 mg cholesterol, 18 g protein, 8 g carbohydrate, 3 g fiber, 759mg sodium, 191 mg calcium, and 1.6 g omega-3 fatty acids.