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Alaska Salmon Stuffed Potatoes Florentine
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This 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

Prep time 15 minutes
Serves 6

2 cans (7.5 oz) traditional-pack Alaska salmon or 2 cans (6.5 oz) skinless-boneless salmon
6 large, unpeeled Russet potatoes (about 3 pounds total)
4 cups (3 oz) lightly packed baby spinach leaves
1 tablespoon 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 teaspoon sea salt
1/4 teaspoon organic black pepper
Grated cheese for sprinkling on top


Preheat an oven to 400 F. 
  • Drain salmon and discard skin and bones (if any).

  • Wash and prick the potatoes and bake for 45‒55 minutes, or until very tender and baked through. Remove from the oven and let sit 10 minutes. (Increase oven temperature to 425 F.)

  • Meanwhile, place spinach and garlic in a pan. Cover loosely and sauté for 2‒4 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 20‒25 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, 11 g total fat, 5 g saturated fat, 39% calories from fat, 56 mg cholesterol, 25 g protein, 15 g carbohydrate, 6 g fiber, 855 mg sodium, 379 mg calcium, and 1.2 g omega-3 fatty acids.


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