Salmon-Stuffed Tomatoes

1 can (14-3/4 ounces) red salmon, drained, deboned and flaked [413 g]
1 cup thinly sliced celery [112 g]
2 tablespoons chopped sweet pickle
2 tablespoons minced chives
1 tablespoon chopped green pepper
1/2 cup mayonnaise [112 g]
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
6 medium tomatoes

Directions
In a large bowl, combine the salmon, celery, pickle, chives and green pepper. In a small bowl, combine the mayonnaise, lemon juice, salt and lemon-pepper. Add to salmon mixture and mix gently. Cover and refrigerate for 2 hours.
Core tomatoes; cut into four to six wedges, not cutting all the way through. Place tomatoes on each of six salad plates; top with salmon salad. Yield: 6 servings.