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  2. Alaska Salmon Stuffed Potatoes Florentine

Alaska Salmon Stuffed Potatoes Florentine

This potato side dish comes to us from groundbreaking Chef Kathy Casey, who has paved the way for the emergence of female chefs and Northwest cuisine on a national level. There are several nutritional benefits to leaving the skins on. Potatoes don't raise blood sugar as rapidly when skins are left on; potato skins are very high in beneficial polyphenol antioxidants; and potatoes are quite rich in Vitamin C. NOTE: 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!

Alaska Salmon Stuffed Potatoes Florentine

Prep Time: 15 minutes | Total Time: 105 minutes
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Ingredients

  • 2 cans Vital Choice wild Alaskan skinless-boneless sockeye salmon (6 ounces each), drained
  • 6 large, unpeeled Russet potatoes (about 3 pounds total)
  • 4 cups (3 ounces) lightly packed baby spinach leaves
  • 1 tablespoon fresh garlic, finely minced
  • 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

Instructions

  1. Preheat oven to 400 F. 
  2. Drain salmon and discard skin and bones (if any).
  3. Wash and prick the potatoes; 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 F.
  4. 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 heat and set aside.
  5. Mix the milk, sour cream, cheeses, salt and pepper in a mixer with a paddle attachment.
  6. 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 as well, then discard the top skins. Add the pulp to the mixer bowl and mix with sour cream mixture until evenly combined but not over-whipped. Add the wilted spinach mixture and salmon, stir gently to combine.
  7. Scoop the mixture back into the potato shells, dividing it evenly. Sprinkle extra cheese over if desired. Place the potatoes on a baking sheet and bake for 20 to 25 minutes, or until golden and heated through.
Serves: Serves 6