Alaska Salmon-Stuffed Tomatoes by the Alaska Seafood Kitchen

Ingredients

• 1/4 cup olive oil
• 2 Tablespoons white wine vinegar or fresh lemon juice
• 2 teaspoons Dijon-style mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 to 3 large, firm red tomatoes
• 1 can (14.75 oz.) or 2 cans (7.5 oz. each) Alaska salmon OR 8 to 10 oz. skinless, boneless salmon (canned or pouched), drained and chunked
• 1 medium size, ripe avocado, diced
• 2 Tablespoons chopped fresh cilantro or parsley