Alaska Salmon Stuffed Potatoes Florentine - 15g Carbs, 6g Fiber
From Vital Choices Seafood
Today’s recipes include a simple, smokey appetizer and a delicious
potato side dish.
The potato side dish comes to us from Chef Kathy Casey, who’s been
called a groundbreaker, paving the way for the emergence of female
chefs and Northwest cuisine on a national level.
Although potatoes have taken a beating from Dr. Perricone and others
because of their high glycemic index, we think this recipe passes
nutritional muster for three reasons:
* Potatoes don’t raise blood sugar as rapidly when their fibrous
skins are left in the picture.
* Potato skins are very high in beneficial polyphenol antioxidants.
* Potatoes are quite rich in vitamin C.
Of course, this assumes that you eat the skins, which will maximize
the flavor of potatoes as well as their health potential.
Chef Casey and her cuisine have been featured in USA Today, People
Magazine, Self, Food & Wine, Food Arts, The San Francisco Chronicle,
The New York Times, the Boston Globe, and other major media outlets.
Alaska Salmon Stuffed Potatoes Florentine - 15g Carbs, 6g Fiber
Prep Time: 15 minutes
Makes 6 servings
2 cans (7.5 oz each) traditional-pack Alaska salmon or
2 cans (6.5 oz each) skinless-boneless salmon
6 large, unpeeled Russet potatoes (about 3 lb total)
4 cups (3 oz) lightly packed baby spinach leaves
1 Tbsp finely minced fresh garlic
1/4 cup milk
1/3 cup regular or fat-free sour cream
1/2 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese
1 tsp sea salt
1/4 tsp organic black pepper
Grated cheese for sprinkling on top
Preheat an oven to 400 degrees F. Drain salmon and discard skin
and bones (if any).
Wash and prick the potatoes and bake for 45 to 55 minutes, or
until very tender and baked through. Remove from the oven and
let sit 10 minutes. (Increase oven temperature to 425 dereees F.)
Meanwhile, place spinach and garlic in a pan. Cover loosely and
sauté for 2 to 4 minutes or until spinach is just wilted. Remove
from microwave and set aside.
In a mixer with a paddle attachment, mix the milk, sour cream,
cheeses, salt and pepper.
After the potatoes have cooled for 10 minutes, cut the tops off
(lengthwise) and scoop out the hot potato pulp with a spoon,
leaving a 1/2-inch shell. (Scoop the pulp from the tops, too,
then discard the skin from the tops.) Add the pulp to the mixer
bowl and mix until evenly combined but not over-whipped. Then
add the wilted spinach mixture and salmon and stir in to combine.
Scoop the mixture back into the potato shells, dividing it evenly
and piling it up. Sprinkle with a little more cheese if desired.
Put the potatoes on a baking sheet and bake for about 20 to
25 minutes or until golden and heated through.
Tip:
This recipe makes 6 large portions that are hearty enough as a
main course when served with a salad. Cut in half if serving as
an accompaniment - but be sure to let them rest 5 minutes before
doing so and cut with a serrated knife. This makes a fun
surf-and-turf dinner when paired with a steak.
Nutrients per serving:
253 Calories, 11g Total Fat, 5g Saturated Fat, 39% Calories from Fat,
56mg Cholesterol, 25g Protein, 15g Carbs, 6g Fiber, 855mg Sodium,
379mg Calcium and 1.2g omega-3 fatty acids