Salmon Stuffed Tomatoes

4  Plum Tomatoes
1 Salmon fillet
2 sprigs of fresh Tarragon
salt/pepper to taste
2 tablespoons of "1/3 less fat" cream cheese
3 green onions, chopped
1 cup of arugula
2 tablespoons fresh lemon juice (half a fresh lemon)
1 tablespoon of plain breadcrumbs


Heat oven to 350
In a non-stick skillet cook the salmon, salt/pepper, one sprig of Tarragon and lemon juice.  Break it up while cooking.  When finished transfer to a bowl and let cook about 3 minutes.  Add in the cream cheese and mix until well blended.  Add in the rest of the fresh Tarragon and green onion.  Cut off the tops of the Plum tomatoes.  Pick tomatoes that are firm and can stand on there own.  Scoop out the inside of the tomato and spoon in the salmon mix.  Put enough in to let stick out a bit on the top.  Sprinkle w/plain bread crumbs and bake in the oven for ten minutes.  If you want a softer tomato you can bake longer, just keep in mind the skin will start to seperate so pay close attention.  Serve as is or on a bed of arugula (or whatever you wish).  This is simple elegant lunch or even appetizer!