I have been on a strange salmon kick as of late- I make it all the time at home, and order it where ever I go. It’s honestly becoming a bit of an issue.

Anyway, recently we went to a little jam in L.A. called Lemonade where they offer a salmon salad stuffed avocado that was pretty darn good… and since I sear filets of it all the time at home I have ended up with a lot of salmon left overs over the past few weeks. So I took inspiration from the Salmon stuffed avo and our constant left overs and created a recipe more tailored to our ‘Ariza’ taste buds. I think it turned out pretty tasty, light, and fresh. ** I stuffed tomatoes instead of avocados for textural reasons (and added the avocado to the filling) but if you prefer an overall soft dish then an avocado is a great call. Someone please explain to me why I decided to be so “wordy” with this post?

• • •

You will need:

about 12 oz cooked salmon (about two filets, flaked)

1 cup chopped green bell pepper (about 1 bell pepper)

2 Tbs diced radishes (about 3 good sized radishes)

1 scallion chopped

2 heaping Tbs chopped fresh dill

1 1/2 Tbs minced capers

1/2 of an avocado cubed

2-3 Tbs mayonaise (to taste)

1 lemon (zest and juice) & additional wedges for garnish

Salt

Pepper

4 or so large, firm roma tomatoes

• • •

First get your veggies cut. Start with your bell peppers, radishes, and scallion. Toss into a mixing bowl.

Next, add your dill, capers & your avocado to the bowl. Stir to incorporate.

If you don’t have leftover salmon (like I usually do) just cook it by adding salt and lemon pepper to both sides of your raw filets. Heat a skillet over medium-high heat, add a little olive oil and cook on each side for about 3 min per side, remove from heat, and let cool.

Once cool, break salmon apart using two forks.

Add your lemon, salt, and pepper… Now we’ve arrived at the mayonnaise step…When it comes to the mayo I think it’s good for you to be the judge. I’m the kind of gal that would add probably 1-2 Tbs, but my man would add 4 or more… So I did a little compromise and added 3! My suggestion would be to add it 1 Tbs at a time and see how you prefer it. Once you’ve gotten it to your liking cover and put in the fridge to chill and allow flavors to meld (15 min minimum and up to 24 hours). While your mixture chills prepare your tomato halves.

Start by cutting your tomatoes in half lengthwise. Next scoop/slice out the insides and discard.

This next step is optional: I like to slice a tiny bit off the bottom of the tomatoes so that they sit on the plate without moving all around…

Remove your mixture from the fridge and stir to redistribute any liquid that may have settled. Scoop a few Tbs of salmon into each tomato half until overflowing and serve with lemon wedges so each person can adjust the acidity to their liking!