Poach 1 to 1 1/2 pound fillet of fresh Oregon salmon until it flakes easily but still firm, drain. Cool.

1 1/2 c. sm. curd cream cottage cheese, drained
1/4 c. low-cal Thousand Island salad dressing
1/2 c. chopped celery
2 tbsp. chopped green pepper
10 water chestnuts, chopped
3/4 tsp. crushed dried tarragon
1/4 tsp. onion salt
Dash of pepper
6 med. tomatoes, chilled
Lettuce
6 lemon wedges

In medium bowl, flake salmon (check for bones, no skin). Add cottage cheese, Thousand Island dressing, celery, green pepper, water chestnuts, tarragon, onion salt and pepper. Mix well. cover and chill.

With stem side down, cut each tomato in 6 wedges--cutting to, but NOT through base of tomato. Spread wedges slightly apart; sprinkle with salt lightly. Spoon salmon mixture on top of tomatoes. Serve stuffed tomatoes on lettuce-lined plates. Garnish with sliced fresh chives or tiny green onions on top and lemon wedge at side. Serves 6.