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Prep Time
10 mins
Total Time
30 mins


5 oz
1 salmon fillet portion
150 g
½ tsp
vegetable oil
2 mL
¼ tsp
each salt and pepper, divided
1 mL
large tomatoes
1 cup
shredded Comté or Swiss cheese (approx. 4 oz/125 g)
250 mL
½ cup
fresh breadcrumbs
125 mL
yellow pepper, seeded and finely diced
½ cup
instant brown rice, prepared according to package directions
125 mL
¼ cup
60 mL


Step 1

Coat salmon with oil and season with ⅛ tsp (0.5 mL) each salt and pepper. Place large sheet of greased foil on grill preheated to medium. Place salmon on foil. Close lid and grill 4 to 7 min., until fish begins to flake and flesh is opaque. Transfer salmon to bowl. Leave grill on.

Step 2

Slice off top ¼ in. (5 mm) of each tomato. Scoop out pulp and seeds (reserve for another use, if desired). In small bowl, combine cheese and breadcrumbs. Set aside.

Step 3

Flake salmon with fork. Stir in yellow pepper, brown rice, salsa and remaining ⅛ tsp (0.5 mL) each salt and pepper. Divide mixture into hollowed-out tomatoes. Top with cheese mixture.

Step 4

Wrap each tomato separately in foil. Place sealed tomatoes upright on grill preheated to medium. Close lid and cook 5 to 10 min. until tomatoes are tender and cheese is melted.


Fresh breadcrumbs can be made by blending leftover hamburger buns. Roughly chop leftover tomato pulp and add to pasta sauces.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
16 g
Saturated Fat:
6 g
25 g
2 g
4 g
55 mg
21 g
500 mg
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